Lamb Meatball Salad With Beetroot & Quinoa
Created by ImPat on November 6, 2018
- Servings: 5
- Prep Time: 25m
- Cook Time: 15m
- Recipe #30872
Ingredients
- 255 grams dry quinoa (dry, 3/4 cup white quinoa, rinsed)
- 1 cup parsley, chopped
- 1/3 cup almonds,chopped ( dry roasted)
- 220 grams tzatziki (tub)
- 2 tablespoons water
- 450 grams beets (can, beetroot, diced and well drained)
- 60 grams rocket (baby leaves)
- FOR MEATBALLS
- 500 grams ground lamb
- 1 tablespoon Greek seasoning
- 100 grams feta cheese (Greek fetta, crumbled)
- 1/4 cup parsley, finely chopped (leaves)
- 1 egg, lightly beaten
- Salt, to taste
- Pepper, to taste
How to Make
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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.
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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).
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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.
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Step 4: Combine tzatziki with water in a jug and mix well.
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Step 5: Place beetroot and rocket on a serving platter and spoon over meatball mixture and drizzle with tzatziki.
Nutritional Facts
- 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