In a large pan, add quinoa and lentils. Cover with water and let sit at least 2 minutes. Drain the water in a collander. Rinse the quinoa and lentils one more time with water then add them back to the pot.
Add the 2 cups of water to the quinoa and lentils. Add the bay leaf and salt to the lentils and boil over medium heat for about 15 minutes until the water has been absorbed.
Preheat the oven to 400F.
Once the water has been absorbed, remove from heat.
Remove the bay leaf, add the garlic powder, coconut flour, chia seeds, chopped walnuts and chopped kale. Stir well and let sit at least 5 minutes to give the kale time to wilt and the chia time to work their magic.
Line a baking sheet with parchment paper and spray lightly with non-stick spray (I use coconut oil). Make uniform size meatballs. I like to use a tablespoon to scoop them, so they are all about the same size.
Add the meatballs to the parchment paper and then bake at 400F for 20 minutes.
Remove from oven and serve over marinara and spaghetti squash or yellow squash zoodles.
Lentil Quinoa Vegan Meatballs
Amount Per Serving
Calories 331Calories from Fat 63
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.