Meatballs with Quinoa and Fresh Vegetables

Ingredients

• Chicken Breast150 g
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Carrot1/2 medium (30 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   For the meatballs, cut the chicken breast into very small pieces, it should be chopped. You can use the food processor but make sure it is not over chopped.

3. 3

   Step 3

   Chop the garlic and parsley and place in a bowl with the chicken. Season with salt and pepper to taste.

4. 4

   Step 4

   Mix well until you get a dough. If it is too dry, you can add just a little water.

5. 5

   Step 5

   Shape into meatballs using your hands. Let stand in the refrigerator.

6. 6

   Step 6

   Preheat a pan. Once heated, pour the oil and spread it.

7. 7

   Step 7

   Add the meatballs and reduce the heat to medium. Cook for approximately 3-4 minutes on each side or until browned on both sides. Set aside.

8. 8

   Step 8

   Peel and cut the carrot into thin slices. Optional: You can cook in the pan covered for about 5-6 minutes.

9. 9

   Step 9

   Slice the tomato and cucumber. Season the vegetables with lemon juice, remaining oil, salt and pepper to taste.

10. 10

    Step 10

    Serve the meatballs with quinoa and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatballs with Quinoa and Fresh Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.