Chicken and Quinoa Meatballs

Begin by cooking the quinoa. Rinse and strain the quinoa and place it into a small saucepan with six tablespoons of water

Bring to a boil, then reduce to a simmer and cover with a lid until all the water has been absorbed

In a large bowl, add in the chicken mince, egg, finely chopped shallot and garlic, parsley and tapioca starch. Mix to combine

Once the quinoa has cooled slightly, mix that through as well 

Begin rolling the mixture into balls and seal them in a hot fry pan on each side until golden

Remove from the pan and set aside

To make the sauce, peel and dice the onion and garlic

Preheat a pan over a medium heat and add in the olive oil

Once hot add in the onion and garlic and cook until soft

Add in the miso and stir

Pour in the diced tomatoes and water or broth

Add the meatballs back into the sauce and bring to a simmer to allow the meatballs to continue to cook

Serve with your choice of pasta or mash, and season with salt to taste if serving for older children and adults