Roast Chicken Dukkah Balls With Quinoa Salad
Recipe: #32816
June 29, 2019
Categories: Salads, Meat Salad, Chicken, Quinoa, Onions, Oven Bake, Ground Chicken, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (625.2 g)
- Calories 638.1
- Total Fat - 26.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 300 mg
- Sodium - 267.4 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 7.1 g
- Sugars - 10.8 g
- Protein - 34.4 g
- Calcium - 151.2 mg
- Iron - 8.8 mg
- Vitamin C - 37.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
To make meatballs, combine mince, onion, cumin and breadcrumbs in a large bowl and season with salt and pepper and then mix well to combine.
Step 2
With damp hands, roll tablespoons of the mixture into meatballs and then lightly coat in dukkah and place on two large oiled oven trays sprayed with cooking oil.
Step 3
Toss pumpkin, onions and oil in a roasting pan and season and then cook vegetables in a moderately hot oven (190C) for 10 minutes and then add meatballs to oven and cook for a further 20 minutes or until vegetable are tender and meatballs are cooked through.
Step 4
Meanwhile place quinoa in a large saucepan with water and bring to the boil and boil, uncovered, for about 10 minutes or until water is absorbed and quinoa is tender.
Step 5
Transfer to a large bowl and cool before adding meatballs, vegetables and rocket to quinoa and season.
Step 6
Drizzle with combined juice and oil and toss well.
Tips
No special items needed.