IN PROGRESS

1 can of black beans, drained (I hate the American obsession with canned food, so have to figure out how many g dried beans)
100g quinoa, cooked and cooled
2 tsp white miso paste
2 garlic cloves
2 shallots
1 tbsp tomato puree

For the sauce:
1 tbsp extra virgin olive oil
2 garlic cloves
1 tbsp minced ginger
1 tbsp low sodium soy sauce
1 tsp rice vinegar
1 tsp cornstarch mixed into a slurry with 1 tbsp water
1 tbsp maple syrup

Per portion served with:
75g rice, dried basmati
100g broccoli
1 tsp sesame seeds

Method
1. Cook your quinoa according to packet instructions and allow to cool.
2. Preheat the oven to 180 degrees Celsius.
3. Add the black beans to a baking sheet and bake for 15 minutes, or until dry
and cracked.
4. Finely chop garlic and shallots and sauté until cooked.
5. Add the beans, garlic and shallots, miso and tomato puree to a food processor
and mix. Add the cooked and cooled quinoa and mix again.
6. Scoop out even amounts of the meatballs using a tablespoon, roll between
your hands to form a neat ball and add to a lined baking tray.
7. Bake for 20 minutes, rotating every 5 minutes.
8. Whilst the meatballs are cooking prepare the sauce by adding extra virgin
olive oil to a pan on a low-medium heat.
9. Add the chopped garlic and ginger and the remaining sauce ingredients and
cook until bubbling and sticky, stirring frequently.
10. Boil your rice as per packaging instructions.
11. Chop, wash and boil your broccoli.
12. Remove the meatballs from the oven and add to the sticky ginger sauce. Toss
with sesame seeds.
13. Plate up your rice, broccoli and meatballs, drizzling over any remaining sauce
and topping with sesame seeds.