- Place the rinsed and drained quinoa in a saucepan with water. Bring to boil, cover and simmer over medium heat for about 12 minutes. Let cool for 10 minutes then mix with the rest of the ingredients.
- Make ‘’meatballs’’ of about 45 ml and place on a baking sheet lined with parchment paper.
- Bake in a preheated 350 °F for 15 minutes and then broil for a few minutes until lightly browned.
And this is the best part; serve with Liberté plain yogurt mixed with fresh herbs and lemon or with a homemade tzatziki. The recipe can be stored in the fridge in an airtight container up to 4 days.