Get a load of this meal that's brimming with colour and flavour. With a tri-colour quinoa as the base for a herby tabbouleh, plus mildly spiced beef meatballs and a creamy hummus dressing, all the elements come together for a delightful explosion of taste!
tri colour quinoa
chermoula spice mix(ContainsSulphites)
hummus(ContainsSesameMay be presentEgg, Gluten, Milk, Soya, Lupin)
salt (for the quinoa)
water (for the quinoa)
salt (for the meatballs)
water (for the dressing)
Rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water (for the quinoa), salt (for the quinoa) and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, or until tender. Drain then return to the pan. Set aside uncovered to cool slightly.
While the quinoa is cooking, finely chop the garlic (or use a garlic press). Finely chop the tomato and cucumber. Roughly chop the parsley leaves. Zest the lemon to get a good pinch.
In a large bowl, combine the beef mince, garlic, chermoula spice blend, salt (for the beef), egg and fine breadcrumbs. Crumble in the fetta and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 5-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning regularly, for 8-10 minutes or until browned and cooked through.
Add the tomato, cucumber, parsley and lemon zest to the saucepan with the quinoa and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and the water (for the dressing). Season to taste with salt and pepper.
Divide the quinoa tabbouleh between plates and top with the chermoula meatballs. Drizzle with the hummus dressing.