Servings: 6 servings
Ingredients
- 1-1/3 cup farro, cooked and cooled
- 2/3 cup quinoa, cooked and cooled
- 2-3/4 oz eggplant peeled, diced 1/4"
- 1/4 tsp kosher salt
- 3 Tbsp red onion chopped fine
- 2-3/4 tsp fresh garlic minced
- 3/4 tsp ground cumin
- 3/4 tsp chile powder
- 1/8 tsp ground black pepper
- 1/4 tsp kosher salt
- 1-1/2 tsp canola oil
- 3 Tbsp fresh cilantro chopped
- 1/2 cup Panko breadcrumbs
- 2-3/4 oz yellow squash grated
- 2-3/4 oz zucchini grated
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Instructions
- Prepare quinoa and farro according to package recipes.
- Grate zucchini and squash, dice eggplant small. Toss together with ¼ tsp salt. Place in a strainer and allow excess moisture to drain for 30 minutes. Put all vegetables in a kitchen towel and squeeze remaining water.
- Heat oil in a saute pan. Add onion and garlic. Cook until softened. Add cumin, chile powder, salt, and pepper. Cook until spices are fragrant.
- In a bowl, combine farro, quinoa, zucchini, squash, eggplant, and onion and garlic mixtures. Add cilantro and breadcrumbs and mix until evenly combined.
- Scoop into 2 oz. balls. Roll to form and place on parchment-lined sheet tray.
- Bake at 350 degrees until golden brown and heated through.
Nutrition
Serving: 6servings | Calories: 109kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Sodium: 158mg | Fiber: 3g
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