Turkey Balls With Minty Quinoa
Turkey Balls With Minty Quinoa
Ingrediënten
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 garlic clove crushed
- 1 courgette grated
- 400 g minced turkey
- 1 teaspoon cumin seeds
- 50 g feta cheese
- 20 g parsley chopped
- 250 g quinoa
- 200 g frozen peas
- 20 g mint chopped
- grated rind and juice of 1 lemon
- 100 g rocket leaves
Instructies
- Heat½ tablespoon of the oil in a frying pan, add the onion and garlic and fry for 4–5 minutes until softened, then leave to cool.
- Mix together the cooked onion and garlic, courgette, turkey, cumin seeds, feta and half the parsley in a bowl.
- Shape into 12 balls and place on a baking sheet.
- Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until cooked through.
- Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions.
- In a separate pan of boiling water, cook the peas until tender.
- Drain the quinoa and peas, then transfer to a bowl and stir in the mint, remaining parsley, lemon rind and juice and rocket leaves.
- Serve the meatballs with the quinoa, drizzled with the remaining olive oil.
Nutritional Information
Calories: 474 kcal
