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.
Set aside.

Preheat oven to 350F (180C).
Line two cookie sheets with parchment, or spray with nonstick
spray.

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