1) Pour the quinoa in a casserole and add water for double its volume; cook over low heat until all the liquid has been absorbed, then let it cool.

2) Private the White bread edges, mince it and knead it in a bowl with minced meat, the quinoa and the feta crumbled. Season with the leaves of parsley cleaned and chopped, salt and pepper. With moistened hands, shape them meatballs to the size of one wot, then roll them into a tray sprinkled with flour.

3) Heat a drizzle of oil in a pan with the clove of garlic crushed; deleted the garlic before it starts to brown and brown the meatballs together with the thyme leaves. Add the tomato puree and cook over low heat, covered, for 15 minutes, diluting the sauce with a ladle of hot water. Adjust of salt and pepper and perfume with a few leaves of fresh parsley.