Quinoa Chicken Balls

For the quinoa chicken balls, bring salted water to a boil in a pot and add the quinoa mixture. Bring to a brief boil and then simmer on low until tender, about 15-20 minutes. Strain.

In the meantime, chop the onion and leek, grate the carrot coarsely and sauté briefly in a pan. Let cool a bit and then add to the quinoa.

Then mix well with the egg, flour, breadcrumbs, herbs, salt and pepper. Cut the chicken fillet into very small pieces and mix in. Form small balls with wet hands.

Heat some oil in a pan and slowly fry the balls for about 10 minutes until lightly brown. Drain well on paper towels.

For the curry sauce, sauté the chopped onion in a pan with a little oil until translucent and add the strained tomatoes.

Add curry, salt and honey. Add 3 or 4 tablespoons of honey to taste. Simmer gently for about 5 minutes. The sauce can be served warm or cold.

For the yogurt-garlic sauce, mix the crushed garlic (or garlic powder) with the remaining ingredients and season to taste.

Preparation Tip:

If you like, just make a sauce with it, according to taste. The quinoa chicken balls go very well with a crisp, green salad. For a vegetarian dish simply omit the chicken fillet.

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