Bucatini Pasta with Red Quinoa “Meatballs”

Cook Quinoa:

Preheat the oven to 200°C. Heat a large pot of salted water to boiling on high. Wash quinoa well under cold water in a fine strainer, gently rubbing the seeds together with your hands to remove any remaining residue. When the water is boiling, add the quinoa. Cook 10 to 12 minutes, or until tender. Drain thoroughly. Rinse pot and set aside.

Prepare Ingredients:

Wash the fresh produce. Mince the garlic. Lightly beat the egg. Small dice ¾ of the onion you will have remainder. Roughly chop the parsley leaves, discarding stems.

Make Quinoa 'Meatballs':

In a medium bowl, combine the drained quinoa, egg, flour, and half of each of the parmesan, parsley, garlic, and onion. Season with salt and pepper and stir to blend. Lightly coat a lined baking tray with olive oil. Using wet hands, form the mixture into about 12-14 balls, and place them directly on baking tray. Bake in the oven 8 to 10 minutes, or until browned.

Make Sauce:

While the “meatballs” bake, heat some olive oil in large reserved pot on medium-high until hot. Add the remaining onion and remaining garlic and season with salt and pepper. Cook 2 to 3 minutes, or until softened, stirring occasionally. Add the tomatoes. Cook 3 to 5 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste. Heat another medium-large pot with salted water to boiling on high.

Add 'Meatballs' To Sauce & Cook Pasta:

Gently transfer the baked “meatballs” to the sauce. Cook them in the sauce for about 2 to 3 minutes, stirring very gently so they don't break. Meanwhile, add the bucatini pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente. Drain thoroughly.

You Plate It:

Transfer the pasta to a medium bowl, along with some of the sauce and half the remaining parmesan. You may have extra sauce—just save it for lunches. Toss to coat the pasta in the sauce. Divide the pasta and “meatballs” between bowls. Garnish with the remaining parmesan and parsley. Enjoy!