Tempeh & quinoa balls

Here an awesome super easy tempeh & quinoa meatless balls to use quinoa leftover (otherwise you just need to cook it).

Quinoa and tempeh are naturally gluten free and low FODMAP. They are both a great protein source, and adding an egg to bound all the ingredients together add an extra protein.

Tempeh & quinoa balls ingredients

  • 1 block of tempeh (100 g)
  • 1 cup of cooked quinoa (about 200 g)
  • 1 egg
  • Coriander or other fresh herbs
  • Spices of your choice

Soak the quinoa overnight (or at least 6 hours). Rince thoroughly.

Blend all the ingredients and form into balls.

Cook them in a little bit of coconut oil in a frying pan or in the oven.

quinoa and tempeh gluten free meatless balls


If you don’t have quinoa leftover, soak the quinoa overnight (or at least 6 hours). Rinse thoroughly before cooking. This process aims to wash out the anti-nutrients and make the quinoa easier to digest.

Serve these tempeh & quinoa balls with veggies or in wraps. You can also shape patties to use them in a vegetarian burger.

Don’t forget the herbs & spices that will make all the difference. I like combine fresh coriander or fresh mint from the garden with curry powder. Yet, any herbs (parsley, mix herbs…) will do the job !

Looking for more recipes ?

Check out my low FODMAP ebook meal plan!

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This book is all you need to know about the low FODMAP diet. It starts by explaining what are the FODMAPs, where do we find them and why they can be problematic.

I give you my best tips for getting ready and implementing the low FODMAP diet. I explain how to build a delicious low FODMAP plate and easy swaps you can make.

This book also provides a two-week low FODMAP menu with the recipe. Recipes are tested, approved and illustrated.

The FODMAP foods content is detailed in tables.

Here for more information.

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