1.

Mix all of the meatball ingredients except the olive oil together in a bowl until combined. Using your hands, create small round balls out of the mixture.

2.

Heat the 1 tbsp olive oil in a large pan over medium high heat. Once hot, sear the meatballs for about 2 minutes each side, when they should be browned. Set aside. Use multiple batches if necessary.

3.

In a large, deep pan, heat 1 tbsp olive oil over medium high heat. Once hot, add the onions, garlic and carrots.

4.

Season with Italian herbs and red chilli flakes. Add the chicken stock and bring to a boil.

5.

Add in the quinoa and meatballs, and allow to simmer for about 15 minutes.

6.

Stir in the spinach. Serve with a sprinkling of parmesan!