Quinoa with chicken meatballs

Fluffy quinoa is the perfect base for juicy chicken meatballs, hearty chickpeas, and sweet peppers, while toasted almond flakes add a lovely crunch. Fresh mint and parsley keep everything light and vibrant, and the harissa brings a warm, smoky heat that ties all the flavors together without overpowering them.

This bowl is not just tasty, it’s also packed with goodness. Quinoa and chickpeas provide fibre and plant-based protein, chicken meatballs add lean protein, almonds bring healthy fats, and the fresh herbs are loaded with antioxidants and vitamins. It’s a balanced, nourishing meal that keeps you full and energised without feeling heavy.

Easy to prepare, full of texture, and seriously delicious, this dish works perfectly for a quick weeknight dinner, meal prep, or a wholesome lunch that tastes just as good the next day. Healthy food never looked or tasted this good.

Ingredients: (for 3 portions)

• 1 heaping tablespoon harissa seasoning
• Spice mix made from: ½ teaspoon smoked paprika, ½ teaspoon turmeric, ½ teaspoon ground coriander, ½ teaspoon ground cumin, a pinch of ground cinnamon, and a pinch of ground ginger
• 1 bell pepper
• 1 carrot
• 1 medium tomato
• 1 medium red onion
• Almond flakes, to taste
• A few sprigs of fresh mint + a few sprigs of fresh parsley
• About 350 g chickpeas (canned, drained)
• 150 g quinoa
• About 500 g ground chicken, mixed with salt, pepper, 1 teaspoon paprika, 2 crushed garlic cloves, and a little finely chopped parsley
• 1 stock cube
• A small knob of butter
• Salt and pepper, to taste
• apricot jam, optional for serving

Preparation:

In a pot, bring water to a boil together with the stock cube and the quinoa. Cook until the quinoa is done, and about 2 minutes before turning off the heat, add the drained and rinsed chickpeas.

Mix the ground chicken with the remaining ingredients for the meatballs, shape them into evenly sized meatballs, and set them aside on a plate.

While the quinoa is cooking, prepare the rest of the ingredients. Wash and peel the vegetables, then chop them as shown in the image below.

In a large frying pan, melt the butter, then add the carrot, onion, and bell pepper. Cook for about 2 minutes, then add the meatballs. Stir gently, cover with a lid, and let everything cook for about 8–9 minutes, stirring occasionally.

Once the meatballs are cooked, remove them from the pan and set them aside on a plate. Add the cooked and drained quinoa and chickpeas to the vegetables left in the pan, along with all the spices. Stir well and cook for about 2 minutes. Add the diced tomato, mix, and cook for another minute, then stir in two-thirds of the chopped fresh herbs.

Transfer everything to a large serving bowl, place the meatballs on top, and sprinkle with the remaining herbs and almond flakes.

Serve with a little apricot jam on the side, if you like; this step is optional.

If you try the recipe, let me know how you liked it! ❤️

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.