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Quinoa Meatballs with Tomato Pasta

(Serves 4)

We want to thank Lucy Musgrave for developing another wonderful and rather delicious recipe for us, using our black olive and pesto ready-to-eat quinoa pouch. You can find Lucy here: Twitter: @lucymuz_ Instagram @puredelicious_ Facebook: Lucy Musgrave).

Ingredients

  • 1 black olive & pesto ready-to-eat quinoa pouch
  • 2 tbsp olive oil
  • 1 onion
  • 3 garlic cloves
  • 8oz sliced mushrooms
  • Salt and pepper
  • 45g oat flour(blended oats)
  • 1 tsp dried mixed herbs
  • 1 tsp chilli flakes
  • 1 tbsp nutritional yeast(optional)
  • 1 tbsp soy sauce or tamari 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tin tomatoes
  • Salt and pepper
  • Fresh basil

Method

  1. Dice and sauté the onion in a little oil until soft. Then add the minced garlic cloves and mushrooms and cook for a further few minutes.
  2. Pre-heat the oven to 200°c (if baking).
  3. Add 3/4 of the quinoa, and onion/mushroom minute to a food processor, and blend until a rough paste forms.
  4. Add the remaining quinoa, oat flour, herbs, chilli, soy, nutritional yeast, and salt and pepper and stir to combine.
  5. Scoop 1 tbsp of the mixture at a time, roll into balls, then place on a tray lined with baking parchment. Bake for 25-30 minutes. Alternatively, fry on a medium heat with a little oil until crisp.
  6. While they are cooking, cook 4 servings of spaghetti or pasta as the packet suggests. Once cooked, toss with tomato sauce (recipe below), and top with the meatballs.