I love quinoa and I know many Paleo followers will say that it's not allowed but I love it! We don't have it often but I think it's really good for us to eat. I served these over a quinoa salad full of vegetables then drizzled with EVOO and Balsamic. Perfect to bring to a summer outing. That is what I did and everyone loved it. It went great with my friends Lisa's ribs!
Enjoy
(PS - I didn't need the entire bunch of kale for the meatballs. I cooked it all up and added the rest in the quinoa salad.)
Cook quinoa by following the package directions. Drain and set aside in a large bowl.
Add onion, pepper and garlic to your mini chopper and grind until finely chopped.
Heat a large sauté pan over medium heat. Once the pan is hot add in about 1 tablespoon of oil. Then toss in the chopped onion, pepper and garlic mixture. Season with salt and pepper. Let cook for about 3 minutes. Add in kale and let cook for about 5-7 minutes; until it wilts. Add in basil and toss around. Remove from heat and add into the quinoa bowl. Let cool.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Once the mixture is cooled whisk in the eggs and combine in the almond mea/breadcrumbs. Form your meatballs using a small ice cream scoop.
After you form all the meatballs drizzle with a little extra virgin olive oil then bake for 25 minutes. Enjoy!