STICKY QUINOA AND CHICKEN MEATBALL LETTUCE CUPS

With twice the protein of other grains and all essential amino acids to keep you healthy, these tasty meatballs make the perfect mid-week dinner.

INGREDIENTS

• 1/2 cup (100g) quinoa
• 500g chicken mince
• 2 tbs finely chopped Thai basil, plus extra whole leaves to serve
• 1 tbs finely grated ginger
• 2 garlic cloves, crushed
• 2 slices stale wholegrain bread, very finely chopped
• 2 tbs sunflower oil
• 100ml kecap manis (Indonesian sweet soy sauce)
• 2 tbs rice wine vinegar
• 2 baby cos lettuces, leaves separated
• 3 cukes, thinly sliced into ribbons
• 4 small red chillies, very thinly sliced on an angle
• Chopped peanuts, to serve

• METHOD

  • 1
    Place quinoa and 3/4 cup (185ml) water in a small pan and place over medium heat. Cover with a lid, bring to a simmer and cook, stirring occasionally, for 10 minutes or until all water is absorbed.
  • 2
    Spread quinoa over a baking tray and chill for 10 minutes to cool completely. Place quinoa in a bowl with chicken, basil, ginger, garlic and bread. Season, then stir to combine. Form into walnut-sized balls.
  • 3
    Heat oil in a frypan over medium-high heat. Add the meatballs and cook, turning, for 6-8 minutes until golden and almost cooked through. Add kecap manis, rice vinegar and 1/4 cup (60ml) water and cook, swirling pan, for a further 2-3 minutes until reduced, sticky and meatballs are cooked.
  • 4
    Serve meatballs in lettuce cups with cukes, chilli and peanuts