09 Oct Chicken And Quinoa Balls
Who doesn’t love a quick and easy weeknight dinner that can even be cooked and frozen in advance? Get ready to roll with this delicious recipe.
While chicken balls are good on their own, they are even better with quinoa. Quinoa is high in carbohydrates and has a low GI, providing a nice, steady stream of energy.
You can also sneak a whole range of veggies into these balls, as they will be perfectly disguised under a layer of ‘chicken-y’ deliciousness.
You can make these in advance and cook when you’re ready, or cook and freeze them. Either way they are a handy meal. They can be adapted to be egg, gluten and/or dairy free.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
1 tbs butter
½ leek, finely sliced
400g chicken breast, diced (approx)
1 tbs dijon mustard
1 handful fresh parsley, chopped
1 egg* (optional)
¼ cup grated Parmesan cheese*
½ cup cooked quinoa (or ¼ cup breadcrumbs — use gluten free if required)
1 tbs extra-virgin olive oil to fry
*Note: Omit cheese and/or egg if required for allergies
Heat butter in a small frypan over medium heat. Add the leek and saute for a few minutes until soft. Remove from the heat and set aside.
In a food processor, process chicken, dijon mustard, herbs and any other vegetables you want to add until well minced.
Cook the quinoa according to packet directions.
In a bowl, combine the chicken mixture, leek, egg and quinoa (or breadcrumbs). Use your hands to shape the chicken mixture into small balls.
Heat a large frypan over medium heat. Fry the chicken balls for about five minutes, turn and repeat until cooked through. Alternatively, preheat the oven to 180°C (160°C fan forced), place balls on tray lined with baking paper, and bake for 30 minutes or until golden and cooked through.
Allie Gaunt is mum to two-year-old Harry who started her blog One Handed Cooks with her partner, accredited practising dietitian Jessica Beaton, mum to one-and-a-half-year-old George, to inspire others to get back to basics and cook beautifully simple, nutritious food for their children.
Words by Allie Gaunt