Juicy chicken meatballs And Quinoa Salad

  • Cuisine: International
  • Category: Main Dish
  • Skill Level: Easy

  • Prep time: 10 min
  • Cooking: 50 min
  • Serves: 4
  • Cost: Economical


Ingredients: (for 4 mini tarts)
  • 700g Minced Chicken Breast
  • 1 Egg
  • 1 Maggi Sachet Chicken & Garlic
  • 2 Cups Quinoa, Washed
  • 3 Cups Water
  • 1 Stick Cinnamon
  • 3tbs (45ml) Fresh Lime Juice
  • 1/2 Cup Cooked Black Beans, Drained And Rinsed
  • 1 Cup Fresh Pineapple, Peeled & Diced into 5mm
  • 1 Avocado Dinced into 1cm Cubes
  • 1 tbs Olive Oil
  • 1tbs Vegetable Oil
  • 1 Small Onion Finely Chopped
  • In a medium bowl mix together minced chicken, egg and the MAGGI® Juicy Chicken spice mix. Mix well and shape into meatballs (smaller than a golf ball). Gently place inside the provided bag, tie the bag and cook in preheated oven at 200°c for 45 minutes.
  • Meanwhile heat vegetable oil in a medium size pot, add onion and sauté until golden, but not brown. Add washed quinoa and cinnamon stick, cover and allow to cook over medium heat until quinoa is fully cooked and the water is absorbed (around 20 minutes).
  • Gently fluff cooked quinoa with a fork and transfer to a mixing bowl, remove cinnamon stick and discard. Add in lime juice, beans, pineapple, avocado and drizzle with olive oil. Gently toss the salad until mixed then transfer to a serving platter.
  • Remove cooked meatballs from bag and arrange over the warm quinoa salad before serving.

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