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Quinoa tuna meatballs

updated

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Ingredients for 4 servings:

  • 180 g quinoa
  • 500 ml vegetable stock
  • 2 cans of tuna in oil, drained
  • 2 eggs
  • 1 spring onion(s), finely chopped
  • 1 carrot(s), grated
  • 3 tbsp cream cheese
  • 50 g oat flakes
  • 50 g cheese, grated
  • 1 tsp curry
  • ½ tsp turmeric
  • Herbs of your choice
  • salt and pepper
  • Coconut oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Rinse the quinoa with a fine sieve and bring to a boil with the vegetable stock, then let it simmer for 15 minutes. Five minutes before the end, add the grated carrot and finely chopped spring onion. Let it cool slightly, then stir in the tuna, oatmeal, cream cheese, herbs, and spices along with the grated cheese. Form the mixture into patties and fry in a pan with coconut oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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