Our Recipes

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).


  • 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


  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.