Juicy Chicken Meatballs and Tropical Quinoa Salad
This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 3
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 degrees C for 45 minutes.
Step 2 of 3
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).
Step 3 of 3
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 and arrange meatballs on top.