So, quinoa is the ingredient of the moment. Pronounced ‘keen-wah’ and packed with protein, it’s a great substitute for couscous and other gluten-heavy foods. Here’s a really quick recipe for Tuna and Quinoa (Meat)balls. Enjoy.
- 1 tin of sustainably sourced tuna
- 50g of quinoa (dry weight)
- 2 spring onions, finely chopped
- 1 red chilli, finely chopped or chilli flakes
- 2 eggs
- Salt and pepper
- Olive oil
- Start by adding the quinoa to boiling water, cook until tender and the white centre has disappeared. Once cooked, run under cold water and then drain very well.
- Drain the tuna in a sieve, making sure to get rid of as much of the brine/oil as you can. It’s really important to make sure that the mixture is as dry as possible.
- Combine the tuna and quinoa. Add the chilli, spring onions, eggs and seasoning. Now it’s time to get your hands dirty and give it a good mix.
- Roll the mixture into ping-pong sized balls. It’ll be quite wet, but don’t worry, it needs that much egg to bind the mixture as there are no breadcrumbs.
- Place onto a hot frying pan with olive oil. Turn the patties so they brown on each side and cook through.
I like to serve these with a simple tomato sauce. Something as easy as red peppers with tomato passata, olive oil and a little chilli. Alternatively, they’re great cold with salad!