Vegan Quinoa Meatball Parmesan

This Vegan Quinoa Meatball Parmesan is the perfect italian dish for vegans!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 79kcal
Author Wendy Polisi


  • Quinoa Meatballs:
  • 1 cup Quinoa
  • 3 cups Water
  • 1 tablespoon Fresh Parsley chopped
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Freshly Cracked Black Pepper
  • To Serve:
  • 1 tablespoon EV Olive Oil
  • 1 jar 24 oz Tomato Sauce (bonus points if you make it yourself, here is my quick recipe)
  • ½ cup Vegan Mozzarella Cheese I used Daiya


  • In a medium pot bring the quinoa and water to a boil
  • Turn the heat to low and place a lid on the pot
  • Set a timer for 30 minutes
  • When the timer goes off remove the pot from the heat and use a spoon to stir the quinoa until it sticks together and starts forming an almost dough like texture
  • Add the parsley, onion powder, garlic powder, salt and pepper
  • Stir until thoroughly combined
  • Allow the mixture to cool for about 5 minutes (lid off) or until you can handle it safely
  • Form the quinoa into meatballs (I got about 20 meatballs)
  • In a large oven safe pan (it’s going under the broiler) add the oil and the meatballs
  • Cook on medium heat, turning the meatballs occasionally to get evenly browned
  • Top the meatballs with the sauce, heat until the sauce is warm
  • Top with the cheese and place under the broiler until the cheese is melted
  • Serve and enjoy!!


This recipe is vegan friendly.


Calories: 79kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Sodium: 152mg | Potassium: 119mg | Fiber: 1g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 13mg | Iron: 1mg