Baked until crispy on the outside and topped with your favorite barbecue sauce, these BBQ Quinoa Ball Sliders make a great appetizer or add your favorite sides for a complete barbecue dinner. Vegan and naturally gluten free so everyone can enjoy!
I have a semi-obsession with quinoa in non-traditional form. There are these burgers, tots, dippable sticks, and now this “meat” on these Vegan Barbecue Quinoa Ball Sliders. These sliders are great for party nibbles or add all the barbecue side dishes you like for a complete meal.
- garlic powder
- onion powder
- black pepper
- nutritional yeast
- barbecue sauce
- rolls or buns
See recipe card for quantities.
These balls start with the same method as my other quinoa recipes. Extra water and a longer cooking time yields the perfect sticky dough texture for shaping into virtually any shape you want. For these sliders, we're rolling round balls. Then you just bake the balls until crispy and golden.
Before they bake….
And after…beautifully golden and ready to be sauced!
For the barbecue sauce, I used my homemade sauce found here. You can definitely use your favorite store bought vegan barbecue sauce though. All that's left to do is build your slider! Place two to three balls on bun drizzle with sauce and toppings such as coleslaw.
Store any leftover quinoa balls and barbecue sauce in separate containers to prevent the balls from becoming soggy.
To maintain the crispness of the quinoa ball reheat leftovers in a 400 degree oven for a few minutes until heated though.
These quinoa "meat" balls are great for meal prep. After rolling balls place on a lined baking tray and pop in the freezer without baking. Once frozen transfer to a freezer safe container. To bake just place on a baking sheet and bake at 425 degrees for about 30 minutes or until golden.
If you try this recipe I'd love to know what you think! Leave me a comment or snap a pic and tag @weelittlevegans on Instagram so I can see what you make.
- 1 cup quinoa
- 2 ½ cup water
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2-3 tablespoon nutritional yeast
- 1 cup vegan barbecue sauce I used homemade.
- vegan rolls or buns Use gluten free, if needed.
Combine water, quinoa, and salt in a sauce pan and bring to a boil. Cover and reduce heat to a low simmer. Cook undisturbed for 30 minutes. All water should be absorbed. Stir quinoa. It should become sticky and dough like. If it does not all the moisture has not been cooked away. Return pan to heat and cook a few minutes longer.
Add garlic powder, onion powder, pepper, and nutritional yeast to quinoa and mix well to thoroughly combine.
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Allow mixture to cool enough to handle. Take spoonfuls and roll balls about 1 inch in size. TIP: Keep your hands slightly wet to prevent dough from sticking to them too much.
Place rolled balls on baking sheet leaving space between them. Bake for 15 mins and turn over. Continue to bake for 10 to 15 minutes longer or until lightly golden and slightly crispy.
Warm up your favorite barbecue sauce or prepare your own while quinoa balls bake.
Place desired number of quinoa balls on roll or bun and add barbecue sauce plus any other toppings you like. Serve immediately with your favorite sides.
To freeze for later: After rolling balls place on a lined baking tray and pop in the freezer without baking. Once frozen transfer to a freezer safe container. To bake just place on a baking sheet and bake at 425 degrees for about 30 minutes or until golden.
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