• 1 cup (250 ml) of rinsed and drained quinoa
• 1 ½ cup (375 ml) of water
• 200g of salmon, cooked and cut into small pieces
• ½ cup (125 ml) of hummus
• ½ cup (125 ml) grated and well drained zucchini (squeeze between the palms for a maximum of liquid removed)
• 1 egg
• 1 garlic clove, minced
• ½ cup (125 ml) of fresh coriander, minced
• ¼ cup (60 ml) of fresh mint, minced
• 1 tsp (5 ml) of ground cumin
• 1 tsp (5 ml) of ground coriander
• 1 tsp (5 ml) of sambal oelek
• Zest of one lemon
• Salt and pepper

PREPARATION

1. Place the rinsed and drained quinoa in a saucepan with water. Bring to boil, cover and simmer over medium heat for about 12 minutes. Let cool for 10 minutes then mix with the rest of the ingredients.
2. Make ‘’meatballs’’ of about 45 ml and place on a baking sheet lined with parchment paper.
3. Bake in a preheated 350 °F for 15 minutes and then broil for a few minutes until lightly browned.

And this is the best part; serve with Liberté plain yogurt mixed with fresh herbs and lemon or with a homemade tzatziki. The recipe can be stored in the fridge in an airtight container up to 4 days.