Recipe

Chicken meatballs and vegetable quinoa

Sep 27, 2013 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Chicken meatballs and vegetable quinoa
  • 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

Chicken meatballs and vegetable quinoa
  • 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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