Teriyaki No Meatballs, Pickled Red Onions and Rainbow Veg

Pickled red onion:

1 (250g) red onion, peeled and sliced, reserve 1/4 for the (no)meatballs below

¼ cup apple cider vinegar

¼ cup boiling water

1 tbsp coconut sugar

good pinch sea salt

No Meat Balls:

⅓ cup quinoa, rinsed

¼ (50g) red onion

150 g (approx 1/2x 400g tin) cooked cannellini bean

230 g (approx 1x 400g tin) cooked lentils

2 cloves garlic, peeled and roughly chopped

75 g mixed shiitake and button mushrooms

2 tbsp extra virgin olive oil

1 free range egg

2 tbsp roughly chopped coriander

1 tbsp tamari

½ cup quinoa flakes (rolled oats will work well if you don't have these on hand)

Teriyaki Sauce:

⅓ cup tamari or gluten free soy sauce

2 tsp dijon

2 tbsp maple syrup

Rainbow Vegetables:

Cooked sweet potato pieces

Finely sliced cucumber

Finely slice carrot

Rainbow radish

Cooked soy beans

Avocado

Sesame seeds

To make the pickled red onion:

Combine apple cider vinegar, coconut sugar and boiling water in a bowl and whisk
together to dissolve the sugar. Add onions, toss and set aside to pickle whilst making the
rest of the dish.

To make the (no) meatballs:

Heat oven to 180C and line a baking tray with greaseproof paper.

Cook the quinoa with about 2/3 cup water to absorption, fluff and transfer to a bowl for a quick cool.

Pop all the ingredients in a food processor and blitz to combine. Shape into 12 firm balls / patties, place on baking tray and pop in oven to cook for 20 minutes.

To make the teriyaki sauce:

Whisk all ingredients together in a small bowl and set aside.

To make the rainbow bowl:

Arrange cooked sweet potato pieces, cucumber, carrot, radish, cooked soy beans and
avocado around the base of the bowl. Top with (no) meatballs drizzle meatballs and some
of the veggies with teriyaki sauce, add pickled red onion to the top, sprinkle with sesame
seeds and enjoy!

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Teriyaki No Meatballs, Pickled Red Onions and Rainbow Veg