Turkey meatballs with quinoa stew

Ingredients for 5 people

  • Olive oil
  • 2 cloves of garlic
  • 2 onions, finely chopped
  • 1 carrot, finely grated
  • 1 red or green bell pepper, seeds and finely chopped
  • Sea salt
  • 400 g ground turkey meat
  • 1 tablespoon Dijon or grain mustard
  • ½ cup or 70 g of rye flour
  • 1 liter and 2 cups vegetable broth
  • 500 g quinoa, washed and cleaned
  • 1 plain yogurt
  • 1 tablespoon coriander, finely chopped
  • 1 teaspoon green chili, finely chopped


1. In a pot, heat 50 ml of oil over low heat, add garlic and cook for 5 minutes, add onion, carrot and paprika, season with sea salt and stir. Heat to medium-low and cook for 30 minutes. Remove from heat and store.

two. In a bowl, mix the ground meat, half of the previous mixture of reserved onion, mustard, season with salt and mix until the mixture. With your hands form the pork 4 cm in diameter, through the flour until all.

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3. In another pan, heat the oil over medium heat, add meatballs and sauté until browned on all sides. Then pour 2 cups (480 ml) of broth and cook for 15 minutes. Remove from heat and store.

4. In another pot put the rest of the reserved onion mixture, quinoa and 1 liter of vegetable broth, adjust the seasoning; Bring to a boil over medium heat and cook for 6 minutes or until the quinoa pops the grain and is al dente. Remove from fire.

5. In another bowl mix yogurt, cilantro and green chili. In individual plates distribute the quinoa, on top of the meat and sprinkle with yogurt sauce. Help immediately.

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