Preheat oven to 180c / 350f / Gas 4
In a bowl soak the quinoa in water.
Heat oil, over medium heat, in a pan and gently sauté the onions and garlic until the onions become translucent. Around 5 mins.
Using a fine-mesh sieve, drain and thoroughly rinse the quinoa.
To the onions and garlic, add the tomatoes, stock, quinoa and stir. Bring to the boil, reduce the heat to low, cover and allow to simmer for 15 mins.
Turn the heat off and leave the quinoa to sit covered for a further 5 mins.
Stir in the cheddar cheese & basil.
Allow to cool and then stir in the beaten egg.
Form heaped tablespoon sized balls.
Bake in the oven for 25 mins or until golden.