John Myers
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Colorful Quinoa with Meatballs and Garlic-lime Dip
The perfect colorful quinoa with meatballs and garlic-lime dip recipe with a picture and simple step-by-step instructions.
Garlic and lime dip
- 400 g Turkish yogurt 10%
- 2 Garlic cloves
- 1 Lime, zest and juice
- Fleur de sel
Colorful quinoa
- 100 g Quinoa
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 1 small Zucchini, finely diced
- 1 Red Paprika, peeled and finely diced
- 3 Tomatoes, quartered, pitted, de-stoned and finely diced
- 2 tbsp Leaf parsley, finely chopped
- 2 Spring onions, cut into thin rings
- 1 tbsp Sugar
- Salt and pepper
- Black pepper from the mill
Meatballs
- 350 g Ground beef
- 0,5 half Stale bun soaked in milk
- 1 Egg
- 1 tbsp Dijon mustard
- 2 tbsp Leaf parsley, finely chopped
- Salt
- Black pepper from the mill
- Oil
Garlic dip
- Put the yoghurt in a bowl, rub in the garlic, as well as the lime zest, stir and season with salt and lime juice and then let it steep in the refrigerator for at least 2 hours.
Meatballs
- Put the minced meat in a bowl, add the squeezed out roll, the mustard, the parsley, the egg and salt and pepper and then knead everything into a homogeneous dough and then shape the meatballs out of it and then put them in hot oil until crispy on both sides roast and then let it simmer in the oven preheated to 80 degrees.
Colorful quinoa
- Rinse the quinoa under running water and then bring to the boil with twice the amount of water and simmer for 15 minutes, then pour over a sieve, rinse and drain well.
- In the pan in which I seared the meatballs, I now add the onion and the garlic and the tablespoon of sugar and sweat both of them a little. Then add the peppers and zucchini and sweat both for a few minutes while turning. Finally add the tomatoes and sweat again for a few minutes while turning.
- Now add the quinoa and sweat everything for a few minutes (at least 6 minutes) while turning. Season with salt and pepper and finally fold in the spring onions and leaf parsley.
finish
- Fill the garlic dip into portion bowls. Put the quinoa on a plate with the help of a serving ring. Add the dip bowl and the meatballs.
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