1. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil over medium-high heat. Reduce to low heat, cover and simmer gently for 15 minutes or until all the water has been absorbed. Remove from the heat and allow to cool.
2. Preheat the oven to 180°C.
3. In a large bowl, mash the black beans. Add quinoa, onion, garlic, oats, half of the tomato paste, parsley, cumin, and half of the paprika, along with the egg, and mix until well combined.
4. Roll into balls and refrigerate for 15 minutes to help them firm up.
5. Pour the passata and stock into a baking dish and stir the remaining paprika and tomato paste. Season well.
6. Add the meatballs to the sauce. Bake uncovered for 30 minutes or until the meatballs are firm and the sauce is bubbling and slightly thickened.
7. Serve as they are or with spaghetti and garnish with chopped fresh parsley, then top with grated parmesan cheese.

Recipe created for Grains and Legumes Nutrition Council

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