turkey balls with minty quinoa
Preparation time 10 minutes, plus cooling, Cooking time 25 minutes
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 courgette, grated
400 g (13 oz) minced turkey
1 teaspoon cumin seeds
50 g (2 oz) feta cheese
20 g (¾ oz) parsley, chopped
250 g (8 oz) quinoa
200 g (7 oz) frozen peas
20 g (¾ oz) mint, chopped
grated rind and juice of 1 lemon
100 g (3½ oz) rocket leaves
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.
|turkey balls with minty quinoa|