Chicken meatballs with quinoa and cauliflower curry

• ground chicken↗250g g
• garlic clove↗1

  finely chopped

• turmeric↗1 tsp tsp
• cumin↗pinch of

  pinch of

• cinnamon↗
• handful of dill

  finely chopped

• green onions↗2 2

  finely chopped

• quinoa↗50g g
• cauliflower florets↗4 4
• sweet potato↗25g g

  diced

• olive oil↗1 tbsp tbsp
• medium curry powder↗1 tbsp tbsp
• pistachios↗1 tsp tsp

  finely chopped

• raisins↗1 tsp tsp
• lime↗½ ½

  juice

Step-by-step instructions

1. 1

   For the meatballs, mix all ingredients in a bowl with some seasonings. Form six balls and chill in the fridge for 20 minutes.

2. 2

   Preheat the oven to 200C/180C fan/gas 6. Rinse the quinoa and place it in a saucepan with 100ml water. Bring to a boil, then reduce to a gentle simmer and cook 10-15 minutes until the volume doubles and the grains are soft. Drain and set aside to cool.

3. 3

   Spread the cauliflower florets and sweet potato in a baking dish, toss with oil and curry powder. Place the meatballs in a separate dish. Bake both in the oven for 15 minutes or until done.

4. 4

   Mix the quinoa with the cauliflower florets, sweet potato, pistachios and raisins, drizzle with lime juice, then serve with the meatballs.