Our Recipes
Quinoa Meatballs with Tomato Pasta
![](https://britishquinoa.co.uk/wp-content/uploads/2022/02/Quinoa-Meatballs.png)
(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
- 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.
- Pre-heat the oven to 200°c (if baking).
- Add 3/4 of the quinoa, and onion/mushroom minute to a food processor, and blend until a rough paste forms.
- Add the remaining quinoa, oat flour, herbs, chilli, soy, nutritional yeast, and salt and pepper and stir to combine.
- 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.
- 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.