November 06, 2018
Dinner, Main Dish, Salads,
Main Dish Salad, Lamb/Mutton, Grains, Quinoa, Vegetables, Beet, Greek, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Stove Top more
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"From our weekday newspaper The West Australian."
Place quinoa in a large saucepan with 1 1/2 cups water over a high heat and bring to the boil and then boil for about 10 minutes, or until quinoa is tender and water has been absorbed and then transfer it to a bowl.
To make meatballs, combine all ingredients in a large bowl with 1/2 cup of the cooked quinoa and mix well and using damp hands, toll tablespoons of the mixture into balls (makes about 30 balls).
Heat an oiled, large, non-stick frying pan over a medium to high heat and add meatballs in two batches and cook, turning ocasionally, for about 8 minutes, or until cooked through and then transfer meatballs to bowl of quinoa and add parsley and almons and season to taste and then toss to combine.
Combine tzatziki with water in a jug and mix well.
Place beetroot and rocket on a serving platter and spoon over meatball mixture and drizzle with tzatziki.
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