Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

Finely chop the onion and garlic cloves. Roughly chop the parsley.

In a blender, combine the chicken breasts, chopped onion, garlic cloves, and parsley. Add the nettle salt, black pepper (for meatballs), red pepper powder, curcuma, cayenne pepper, mustard, honey, teriyaki sauce, and 1 tablespoon of olive oil.

Blend the mixture until well combined and smooth enough to form meatballs. Don't overmix.

Form the chicken mixture into bite-sized meatballs and place them on the prepared baking tray.

Bake the meatballs in the preheated oven for 25 minutes, or until they are golden brown and cooked through.

In a pot, bring about 500ml of water to a boil. Add the quinoa, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Cook the quinoa on high temperature until it starts boiling, then reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until all the water is absorbed.

Once the quinoa is ready, remove the pot from the stove but keep the lid on. Let it rest for 10 minutes.

After resting, add the remaining 1 tablespoon of olive oil to the quinoa and fluff it gently with a fork.

Wash the peach thoroughly and cut it into thin slices. You can leave the skin on for extra color and nutrients.

To plate, use a small bowl to form the quinoa into a neat circle in the center of each plate.

Arrange the baked chicken meatballs and fresh peach slices decoratively on top of the quinoa.

Serve immediately and enjoy your vibrant and flavorful meal!