Iron Chef Shellie
 

Chicken Meatballs & Vegetable Quinoa Salad

“This recipe uses kin-waaaaaaaah darhling! There was an article recently that mentioned, 2013 is International Year of Quinoa. So why not get cooking wiht it today!”

Recipes | January 14, 2013
Chicken Meatballs and Vegetable Quinoa
Chicken Meatballs & Vegetable Quinoa Salad

Chicken Meatballs & Vegetable Quinoa Salad

Chicken and Quinoa

This recipe uses kin-waaaaaaaah darhling!

There was an article recently that mentioned, 2013 is International Year of Quinoa. Thanh showed me the article after I had used it two days in a row. I was convinced I was setting the trend 😛

Yes, this dish does taste as good as it looks. The best bit? You don’t really need to follow the recipe, you can just mix it up with whatever you prefer or have in your fridge. That’s most certainly what I did; substituted parsley for coriander, left out cucumber and added more carrot, and bunged in some spring onions. In fact with one lot of leftovers, I added a little of my favourite salad dressing and it was even better! The yoghurt totally makes it though, adds a certain guilt free creamyness to it all.

I made the chicken meatballs that were with the original recipe but you can add beef meatballs, cut up sausages, tofu, whatever takes your fancy really. Great for work lunches and school lunch boxes.

Chicken Meatballs & Vegetable Quinoa Salad

Adapted from Australian Good Food Magazine – October 2011

  • 500g lean chicken mince
  • 1 egg, lightly beaten
  • ½ cup (35g) breadcrumbs
  • 1 garlic clove, crushed
  • ¾ cup (110g) quinoa, rinsed
  • juice and finely grated rind of 1 small lemon
  • 2 teaspoons olive oil
  • ¹⁄ ³ cup chopped coriander
  • 1 spring onion, chopped
  • 1 medium red capsicum, finely chopped
  • 1 carrot, grated
  • 125g natural yoghurt, to serve
  • lemon wedges, to serve
  1. Combine mince, egg, breadcrumbs and garlic in a large bowl. With damp hands, roll into 24 meatballs (I rolled mine smaller and got more). Place meatballs on a plate, cover with plastic wrap and chill for 20 mins.
  2. Meanwhile, rinse and drain quinoa, then place with 1½ cups cold water in a saucepan on high heat. Cover and bring to boil. Reduce heat to low and simmer for 10-12 minutes, until water has absorbed. Transfer to a large bowl. Add lemon juice and rind, oil, coriander, spring onion, capsicum and carrot. Season and stir to combine.
  3. Heat a large non-stick frying pan on medium. Spray meatballs with cooking oil and cook in batches for 4-5 minutes, until brown and cooked through. Don’t over cook or your meatballs will become dry and bouncy. Add to quinoa and stir to combine.
  4. Spoon into serving bowls. Serve with yoghurt and lemon wedges. You can also serve with salad greens if you so choose.

Serves 4.

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Styling Notes:
  • Hessian bag – The Vintage Shed
  • Plate – Country Road
  • Spoon – Jamie Oliver
  • Salt & Pepper Shakers – Maxwell & Williams

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Chicken Meatballs & Vegetable Quinoa Salad


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Comments

11 comments on “Chicken Meatballs & Vegetable Quinoa Salad
  1. Sammie - January 14, 2013 at 7:55 pm

    I love quinoa. I still haven’t got around to make the quinoa cherry cakes but maybe I’ll feel less guilty making this salad! It looks truly delish! Super styling – as always!

  2. Maureen | Orgasmic Chef - January 15, 2013 at 12:53 pm

    I can’t remember the last time I was called darhling, darling or dahlin. Does this mean we’re getting closer? :)

    Nothing better than quinoa salad on a hot day like today.

  3. Tina @ bitemeshowme - January 16, 2013 at 6:48 am

    I really want to try this quinoa.. (all this time I’ve been pronouncing in kwin-o-ah, haha)!!

  4. Yasmeen @ Wandering Spice - January 16, 2013 at 8:23 pm

    Mmm, love quinoa! Although I admit it took me awhile to take a liking to it, now we are big fans. You’re right, too, the best thing about it (besides the health qualities) is that you can sort of mix it up without worrying too much about proportions.

    Also liking the chicken meatballs – just that much lighter than beef/pork for summer (especially the scorcher we’re gonna have tomorrow!)

  5. Thanh - February 3, 2013 at 8:46 am

    You’re definitely ahead of the game you trendsetter.

  6. msihua - March 2, 2013 at 6:07 pm

    You do love your balls 😛

  7. debbie - March 19, 2013 at 8:18 am

    Marie Claire has a recipe for some amazing chicken balls with beetroot…YUM… this looks amazing – thanks for sharing


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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