Beets and quinoa veggie balls

Enjoy these beets and quinoa balls as an appetizer, in a sandwich or as part of a colorful Buddha bowl.

Ingredients (yields approx. 1 baking sheet)

- 4 cups diced beets

- 1 cup quinoa

- 1 cup panko breadcrumbs

- 1 red onion, minced

- 1 Tablespoon chia seeds

- 1 Tablespoon hemp seeds

- 1 Tablespoon flaxseed

- 1 teaspoon orange blossom water (optional)

- a pinch sea salt and freshly ground pepper

Steam the beets for about 25 minutes or until tender, drain and allow to cool slightly. Boil the quinoa according to the instructions on the packaging. Working in batches, purée the beets and the quinoa in a food processor. In a large bowl, combine the beets, quinoa and remaining ingredients. Taste and adjust the seasonings. Using an ice cream scoop (or your hands), shape the veggie balls and place them on a parchment paper lined baking sheet. Bake at 375 F for about 25 minutes or until a light crust forms on the outside. Enjoy!