First make the quinoa. You only need 1/2 cup of cooked quinoa for this recipe. I usually make more than I need, so I can use the leftover in something else. However, if you don't want to do that, just cook 1/4 cup of uncooked quinoa mixed with 1/2 cup of chicken stock.

To cook quinoa, combine quinoa, chicken stock and parsley in a small pot. Heat to boiling, cover with lid, reduce heat to low and allow to simmer for 10-12 minutes.

Remove from heat and let quinoa sit covered for 5 more minutes, then fluff with fork.

When cooking a smaller amount, it doesn't take as long, so be sure to check it at the 10 minute mark and keep an eye on it. You don't want it to burn. Nothing worse than having to start over!

Prep the rest of the meatballs. Chop everything that needs chopping and add remaining ingredients in a medium sized bowl and mix together. Once quinoa is cooked and cooled, mix that in too.

Line a pan with parchment paper (for ease of cleanup) and drop by the spoonful onto paper. I used a 2 inch scoop which made 14 balls for this recipe.

Bake in preheated oven of 350 F for 18 minutes.

These are great for a protein hit because they are easy to package and they taste great. Serve with a salad and your meal is complete!