Preheat oven to 200°C (180°C fan assisted) gas mark 6. Line a large baking tray.

Place the quinoa in a small saucepan and add 500ml boiling water. Simmer for 15-20 minutes until the quinoa is well cooked and the water is absorbed. Remove from the heat, cover and put aside to cool down for a few minutes.

While the quinoa is cooking, prepare the kale – remove all stalks and finely chop the leaves. Cook in boiling water for 5-6 minutes until cooked through, then remove, drain well and set aside.

Peel and finely chop the onion, then peel and crush the garlic. Heat the oil in a frying pan and add the onion. Cook for 3 minutes then add the garlic and cook for 1 more minute. Remove from the heat and set aside.

Break the eggs into a small bowl and lightly whisk. Finely grate the parmesan cheese. Fluff up the quinoa with a fork then place in a large bowl.

Squeeze any excess liquid from the cooked kale, then add it to the quinoa along with the onion and garlic, whisked egg, grated parmesan, breadcrumbs, and mixed herbs. Mix well to combine.

Using your hands, pull the mixture together into walnut sized balls. Place on the lined baking tray and bake for around 25-30 minutes, turning halfway through, until starting to crisp up and brown.

Serve warm or cold.

This recipe can also be cooked in an air fryer – line your air fryer with baking paper then add the balls and cook at 180°C for 12-15 minutes, turning halfway through the cooking time.

Serve the quinoa balls on their own as a tasty snack, as a finger food with steamed veggies or with pasta and sauce in the place of meatballs .