Apple crunch
A super simple vegetarian snack that's healthy, 1 of your 5-a-day and sure to beat hunger pangs
Chicken meatballs with quinoa & curried cauliflower
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 1
Skip to ingredients
- 250g chicken mince
- 1 garlic clovefinely chopped
- 1 tsp turmeric
- pinch of cumin
- pinch of cinnamon
- handful dillfinely chopped
- 2 spring onionsfinely chopped
For the quinoa & curried cauliflower
- 50g quinoa
- 4 cauliflower florets
- 25g sweet potatochopped
- 1 tbsp olive oil
- 1 tbsp medium curry powder
- 1 tsp pistachioschopped
- 1 tsp sultanas
- ½ limejuiced
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.
