Rinse quinoa thoroughly 2-3 times. Drain the water.
To cook quinoa in the Instant Pot - Add ⅓ cup of water and quinoa to a stainless steel bowl. Add 1 cup of water to the Instant Pot insert. Place the quinoa bowl on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 4 minutes followed by a 10-minute natural pressure release. Open the Instant Pot and allow it to cool for 10 minutes.To cook quinoa on the stovetop: Add quinoa, ⅔ cup of water to a small saucepan. Bring to a boil over medium-high heat. Lower the heat and cook quinoa covered for 10 mins. Allow it to cool for 10 minutes.
In a food processor add whole almonds, dates, peanut butter, chocolate chips, and cooked quinoa. Process together for 2-3 minutes or until all the ingredients are well-incorporated.
Scoop out the mixture one tablespoon at a time and roll into round truffles. Then roll them in finely chopped almonds. Chill in the refrigerator until ready to be served.
These protein balls stay good at room temperature for a day and can be refrigerated in an airtight container for up to a week.
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Notes
Tips:
Any nut butter can be used in place of peanut butter
Dark Chocolate chips can be replaced with 1 to 2 tablespoons of cocoa powder
White organic quinoa works best with this recipe
If using the bigger Medjool dates, add only 8 or 9 pitted
Blender Instructions: This recipe is best made in a food processor, but if you are trying to make it in a blender, here are some tips. Start by first pulsing the almonds a few times until they are coarsely chopped. Add the dates and pulse until they are finely chopped and mixed in. Then add quinoa and pulse a few times until the quinoa starts to blend in. Scrape the sides on the blender with a silicone spatula and then add peanut butter and chocolate chips. Blend together for a minute, mixing in with a spatula if needed, and then roll the balls.