Name: Chicken meatballs and vegetable quinoa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram lean chicken mince; 1 egg, lightly beaten; 1/2 cup (35g) fresh wholemeal breadcrumbs; 1 clove garlic, crushed; 3/4 cup (110g) quinoa, rinsed; juice and finely grated rind of 1 small lemon; 2 teaspoon olive oil; 1/3 cup chopped flat leaf parsley; 1/2 small red capsicum, finely chopped; 1/2 small carrot, grated; 1 lebanese cucumber, peeled, deseeded, finely chopped; 125 gram natural yoghurt, to serve; lemon wedges, to serve; 2 cup salad greens, to serve

Chicken meatballs and vegetable quinoa

Skip to Recipe

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

500 gram lean chicken mince

1 egg, lightly beaten

1/2 cup (35g) fresh wholemeal breadcrumbs

1 clove garlic, crushed

3/4 cup (110g) quinoa, rinsed

juice and finely grated rind of 1 small lemon

2 teaspoon olive oil

1/3 cup chopped flat leaf parsley

1/2 small red capsicum, finely chopped

1/2 small carrot, grated

1 lebanese cucumber, peeled, deseeded, finely chopped

125 gram natural yoghurt, to serve

lemon wedges, to serve

2 cup salad greens, to serve

Method

1.Combine mince, egg, breadcrumbs and garlic in a large bowl. Roll into 24 meatballs. Place meatballs on a plate, cover with plastic wrap and chill for 20 mins.

2.Meanwhile, rinse and drain quinoa, then place with 1/2 cups cold water in a saucepan on high heat. Cover and bring to boil. Reduce heat to low and simmer for 10-12 mins, until water has absorbed. Transfer to a large bowl. Add lemon juice and rind, oil, parsley, capsicum, carrot and cucumber. Stir to combine. Season.

3.Heat a large non-stick frying pan on medium. Spray meatballs with oil. Cook, in batches, for 4-5 mins, until brown and cooked through. Add to quinoa and stir to combine.

4.Spoon into serving bowls. Serve with yoghurt, lemon wedges and salad greens.

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