Lamb Meatball Salad With Beetroot & Quinoa
Recipe: #30872
November 06, 2018
Categories: Salads, Main Dish Salad, Lamb/Mutton, Quinoa, Beet, Greek, Picnic, Potluck, more
"From our weekday newspaper The West Australian."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (422.1 g)
- Calories 849.2
- Total Fat - 47.8 g
- Saturated Fat - 18.4 g
- Cholesterol - 331.2 mg
- Sodium - 442.3 mg
- Total Carbohydrate - 56.7 g
- Dietary Fiber - 8.4 g
- Sugars - 9.8 g
- Protein - 48.3 g
- Calcium - 386 mg
- Iron - 8.7 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Combine tzatziki with water in a jug and mix well.
Step 5
Place beetroot and rocket on a serving platter and spoon over meatball mixture and drizzle with tzatziki.
Tips
No special items needed.
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