A PK take on Wendy’s Quinoa Balls


This recipe is based on the excellent recipe found over at Girl’s gone child. Unfortunately its vegetarian and uses some O6 heavy oils. So here is a slight modification for a more paleo approach. Quinoa itself might not be paleo, its very debatable, however it doesn’t seem to cause digestive issues at all. Its also a much lighter ball than Elana’s Almond Balls. For the soup I simply use a bunch of chicken bones (probably 4-5 lbs) in a 12 quart stock pot and teaspoon of vinegar. Keep the pot filled to about under 2 ” from top for boiling. After about 12 hours of cooking at simmer temps with lid on, add some cut up soup greens and salt for flavor. Let cook for another 6-12 hours. This is called a bone broth.

The ball recipe is modified here:


  • 2 eggs beaten
  • 1 tbsp schmaltz (chicken fat) melted
  • 3 tbsp Coconut Oil (melted)
  • 1 rounded cup quinoa flakes (you might be able to make this with normal quinoa if you process it in a food processor? haven’t tried it yet)
  • 1/2 tsp xantham gum (thickens mixture)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 cups-4 cups of water


  1. Beat eggs
  2. Add flakes to bowl
  3. Add all seasonings and oils to bowl and mix
  4. Refrigerate mixture for at least 30 minutes.
  5. Boil 3-4 cups of water in a sauce pan.
  6. Roll balls into about 1/2 ” spheres and drop into boiling water. Hold somewhat close to not get splash back.
  7. Lower temps to mid heat and boil for 30 minutes.
  8. Warm up a bone broth  in another pan at mid heat.
  9. Strain the balls and move them to the bone broth.
  10. Serve when ready.


What the texture of the mixture should be. If the ingredients are not all quite mixed you can add more coconut oil.

After refrigerating mixture, form balls as shown.

Here is a rough idea of the size of the balls. They double in size when finished cooking.

Ball boiling water. You can add some salt to speed up the boil time.

Balls cooked and ready to add to soup.


One thought on “A PK take on Wendy’s Quinoa Balls

  1. Heat the oil in a brothpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes. Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme , and bay leaf. Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours. Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup , reserving the fat if you are making matzo balls . Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper . Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.) Yield: 12 to 14 servings Source: Back to the Table: The Reunion of Food and Family by Art Smith (Hyperion) Reprinted with permission.

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