10-15 fresh basil leaves, chopped
1/2 tsp (2.5 ml) dried oregano
1/2 cup (120 ml) fresh parsley, chopped
2/3 cup (160 ml) tomato paste
3-5 drops plain stevia liquid, to your taste
garlic salt, to your taste
If your quinoa is not pre-rinsed, rinse well and drain.
Bring the broth to a boil in a medium pot over high heat. Add quinoa, lower heat to simmer, cover and cook for 20 minutes.
Check the quinoa; if the liquid is not yet absorbed, cover and cook for 5-10 minutes longer, until the liquid is absorbed and quinoa is softened.
Preheat oven to 350F (180C).
Line two cookie sheets with parchment, or spray with nonstick
Meanwhile, in a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture).
Add remaining ingredients, including quinoa, and, with clean hands, knead the “dough” to combine well.
Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls.
Place on cookie sheets and bake in preheated oven 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside.
Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen. May be frozen.
photo/recipe via Diet, Desserts & Dogs