Roast Chicken Dukkah Balls With Quinoa Salad
Created by ImPat on June 29, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #32816
Ingredients
- 600 grams pumpkin, deseeded, peeled and cut into 2-3cm pieces
- 2 red onions, cut into 8 wedges
- 1 tablespoon olive oil
- 1 1/4 cups dry quinoa (white, rinsed)
- 2 1/2 cups water
- 60 grams rocket leaves (wild, 2 cups)
- 1/4 cup lemon juice
- 1/4 cup olive oil (extra virgin)
- FOR MEATBALLS
- 500 grams ground chicken
- 1 onion, coarsely grated
- 1 teaspoon ground cumin
- 1 cup breadcrumbs (fresh)
- Salt, to taste
- Pepper, to taste
- 45 grams dukkah (pistachio dukkah)
- Cooking oil spray
How to Make
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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.
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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.
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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.
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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.
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Step 5: Transfer to a large bowl and cool before adding meatballs, vegetables and rocket to quinoa and season.
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Step 6: Drizzle with combined juice and oil and toss well.
Nutritional Facts
- 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