250g chicken mince
1 garlic clove
finely chopped
1 tsp turmeric
pinch of cumin
pinch of cinnamon
handful dill
finely chopped
2 spring onions
finely chopped
For the quinoa & curried cauliflower
50g quinoa
4 cauliflower florets
25g sweet potato
chopped
1 tbsp olive oil
1 tbsp medium curry powder
1 tsp pistachios
chopped
1 tsp sultanas
½ lime
juiced
Step 1 For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
Step 2 Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10 to 15 mins or until doubled in size and tender. Drain and set aside to cool.
Step 3 Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
Step 4 Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.
Serves 1
Easy
Prep: 25 mins
Cook: 30 mins
plus chilling
If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job
Healthy