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Juicy Chicken Meatballs and Tropical Quinoa Salad

0
50Min
Easy

Ingredients

-
5 Servings
+

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

700  g
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
50  g
Egg, whole, raw, fresh
34  g
MAGGI® Juicy Coriander & Garlic Mix
5  g
Vegetable oil, palm kernel
100  g
Onion, finely chopped
2  cups
Quinoa, cooked
3  cups
Water
5  g
Spices, cinnamon, ground
45  mg
Lime juice, raw
0.5  cup
Beans, black turtle, mature seeds, raw
1  cup
Pineapple, raw, all varieties
100  g
Avocados, raw, all commercial varieties
1  tbsp
Olive oil

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Recipe Adimo
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Nutrition Value

Energy
443.36 kcal
Protein
43.85 g
Carbohydrates
36.43 g
Fats
13.37 g
Information per serving
Lets Cook

Instruction

50 Minutes
Step 1
0 Min
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
0 Min
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
0 Min
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.
Juicy Chicken Meatballs and Tropical Quinoa Salad

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.

Juicy Chicken Meatballs and Tropical Quinoa Salad

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).

Juicy Chicken Meatballs and Tropical Quinoa Salad

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.

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