Chicken Meatballs And Vegetable Quinoa Bowls - cooking recipe

Ingredients

1 lb ground chicken breast
1 None large egg, lightly beaten
3/4 cup fresh whole wheat breadcrumbs
1 clove garlic, peeled and minced
2/3 cup quinoa, rinsed
None None Zest and juice of 1 lemon, plus more wedges to serve
2 tsp olive oil
2 tbsp chopped flat leaf parsley
1/2 None small red pepper, finely chopped
1/2 None small carrot, grated
1 None mini cucumber, peeled, deseeded, finely chopped
1/2 cup plain yogurt , to serve
None None Mixed greens, to serve

Preparation

Combine the chicken, egg, breadcrumbs, and garlic in a large bowl, mixing well. Using your hands, roll into 24 meatballs. Place the meatballs on a plate, cover with plastic wrap and chill for 20 mins.
Meanwhile, rinse and drain the quinoa, then place in a saucepan and cover with 1 1/4 cup water. Cover and bring to a boil, then reduce the heat to low and simmer for 10-12 mins, until the water has absorbed. Transfer to a large bowl. Add the lemon juice and zest, oil, parsley, pepper, carrot and cucumber. Stir to combine and season.
Heat a large non-stick skillet to medium. Spray the meatballs with oil, then cook, in batches, for 4-5 mins, until brown and cooked through. Add to the quinoa and stir to combine.
Spoon into serving bowls. Serve with yogurt, lemon wedges, and mixed greens.