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Turkey and black quinoa with peas and basil
Serves 4 Starters and mains
Ingredients
- 65g black quinoa
- 250g turkey mince (thigh or breast)
- 3 sprigs of thyme, leaves picked
- 2 sprigs of basil (about 10 leaves), finely chopped
- 1 sprig of marjoram, leaves
- 1 sprig of marjoram, leaves picked and finely chopped
- 1 spring onion, finely chopped
- 1tbsp tomato purée
- 3⁄4tsp salt
- 1⁄2tsp black pepper
- 1tbsp olive oil
- 1 litre chicken or vegetable stock
- 250g frozen peas
- 25g basil leaves, roughly torn
Method
Place the quinoa in a sieve and rinse under cold water. Transfer to a small saucepan, cover with 140ml water, add a pinch of salt, bring to the boil and cook with the lid on for 10-12 minutes. Remove from the heat and leave undisturbed for 5 minutes so that the grains absorb any water left in the saucepan. Return to the sieve, and run under cold water again to cool it completely. Squeeze out as much moisture as you can.
Mix the cooked quinoa with the turkey, thyme, basil, marjoram, spring onion, tomato purée, salt and pepper, until everything is evenly combined. Shape the mixture into 20 meatballs, roughly 20g each or the size of a golf ball.
Refrigerate for 10 minutes to solidify. This step can be done in advance, and the meatballs frozen, if desired.
Place a large, heavy-based frying pan or casserole dish on a medium heat with 1tbsp olive oil. Fry the meatballs on all sides until lightly browned, taking care not to burn them. Add the stock, bring to the boil and simmer for 7 minutes. Add the peas and cook for a further 3 minutes. Season to taste and stir in the basil just before serving.
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