3⁄4 cup white quinoa, rinsed
1 cup chopped fresh parsley
1⁄3 cup dry roasted almonds, chopped
220g tub tzatziki
2 tblsps water
450g can diced beetroot, well drained
60g baby rocket leaves
500g lamb mince
1 tblsp Greek seasoning
100g Greek feta cheese, crumbled
1⁄4 cup finely chopped fresh parsley
1 egg, lightly beaten
Salt and pepper, to taste
Place quinoa in a large saucepan with 1 1⁄2 cups water over a high heat. Bring to boil. Boil for about 10 minutes, or until quinoa is tender and water is absorbed. Transfer to a bowl.
2 To make meatballs, combine all ingredients in a large bowl with 1⁄2 cup of the cooked quinoa. Mix well. Using damp hands, roll tablespoons of mixture into balls (makes about 30).
3 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 8 minutes, or until cooked through.
4 Transfer meatballs to bowl of quinoa. Add parsley and almonds. Season. Toss to combine.
5 Combine tzatziki with water in a jug. Mix well.
6 To serve, place combined beetroot and rocket on a serving platter. Spoon over meatball mixture. Drizzle with tzatziki.