Name: Chicken meatballs with quinoa & curried cauliflower
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 250g chicken mince; 1 garlic clove finely chopped; 1 tsp turmeric; pinch of cumin; pinch of cinnamon; handful dill finely chopped; 2 spring onions finely chopped; 50g quinoa; 4 cauliflower florets; 25g sweet potato chopped; 1 tbsp olive oil; 1 tbsp medium curry powder; 1 tsp pistachios chopped; 1 tsp sultanas; ½ lime juiced

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Chicken meatballs with quinoa & curried cauliflower

Chicken meatballs with quinoa & curried cauliflower

James Collins – Performance nutritionist

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Serves 1

Easy

Prep: 25 mins

Cook: 30 mins

plus chilling

A star rating of 3.5 out of 5.9 ratingsRate

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If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job

Healthy

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Ingredients

Nutrition

Units:

MetricUS

250g chicken mince
1 garlic clove

finely chopped
1 tsp turmeric
pinch of cumin
pinch of cinnamon
handful dill

finely chopped
2 spring onions

finely chopped

For the quinoa & curried cauliflower

50g quinoa
4 cauliflower florets
25g sweet potato

chopped
1 tbsp olive oil
1 tbsp medium curry powder
1 tsp pistachios

chopped
1 tsp sultanas
½ lime

juiced

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Nutrition: per serving

kcal697
fat23g
saturates4g
carbs44g
sugars14g
fibre9g
protein72g
salt0.6g

Method

step 1

For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
step 2

Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
step 3

Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
step 4

Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

Recipe from Good Food magazine, April 2017

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A star rating of 3.5 out of 5.9 ratings

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