Servings: 6 servings
Ingredients
- 1-1/3 cup farro, cooked and cooled
- 2/3 cup quinoa, cooked and cooled
- 2-3/4 oz eggplant, fresh, peeled, diced 1/4"
- 1/4 tsp kosher salt
- 3 Tbsp red onions, chopped fine
- 2-3/4 tsp garlic, fresh, minced
- 3/4 tsp cumin, ground
- 3/4 tsp chile powder
- 1/8 tsp black pepper
- 1/4 tsp kosher salt
- 1-1/2 tsp canola oil
- 3 Tbsp cilantro, fresh, chopped
- 1/2 cup panko breadcrumbs
- 2-3/4 oz yellow squash, fresh, grated
- 2-3/4 oz zucchini, fresh, grated
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Instructions
- Prepare quinoa and farro according to package recipes.1-1/3 cup farro, cooked and cooled, 2/3 cup quinoa, cooked and cooled
- 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.2-3/4 oz eggplant, fresh, peeled, diced 1/4", 2-3/4 oz yellow squash, fresh, grated, 2-3/4 oz zucchini, fresh, grated, 1/4 tsp kosher salt
- 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.3 Tbsp red onions, chopped fine, 2-3/4 tsp garlic, fresh, minced, 3/4 tsp cumin, ground, 3/4 tsp chile powder, 1/8 tsp black pepper, 1/4 tsp kosher salt, 1-1/2 tsp canola oil
- In a bowl, combine farro, quinoa, zucchini, squash, eggplant, and onion and garlic mixtures. Add cilantro and breadcrumbs and mix until evenly combined.3 Tbsp cilantro, fresh, chopped, 1/2 cup panko breadcrumbs
- 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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