Stashcook: Meal Planner & Recipe Keeper

Spiced Chicken Meatball and Quinoa Stew Recipe

Name: Spiced Chicken Meatball and Quinoa Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large carrot; 2 sticks celery; 16 fl oz chicken broth; 1 small bunch parsley; 1 small bunch cilantro; 4 cloves garlic; 1 lb ground chicken; 1 lemon; 3 tomatoes; 1 (15 oz) can tomato sauce; 3/4 cup quinoa; 1 large yellow onion; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 1 tsp cumin; 2 tbsp olive oil; 1 tsp salt

Stashcook

This is a warm, spiced stew with chicken meatballs. It has quinoa instead of couscous and is full of veggies like tomatoes and carrots. It's a bit spicy and has a lemony taste. You make meatballs, cook them, and then make a stew with veggies and quinoa.

Ingredients

1 large carrot

2 sticks celery

16 fl oz chicken broth

1 small bunch parsley

1 small bunch cilantro

4 cloves garlic

1 lb ground chicken

1 lemon

3 tomatoes

1 (15 oz) can tomato sauce

3/4 cup quinoa

1 large yellow onion

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 tsp cumin

2 tbsp olive oil

1 tsp salt

Method

Wash and dry all fresh produce.

Peel, trim, and finely chop the carrot. Trim and finely chop the celery.

Peel and mince the garlic. Finely chop the parsley and cilantro, keeping a few leaves aside for garnish.

In a bowl, combine the ground chicken, half of the minced garlic, half of the chopped parsley and cilantro, cumin, cayenne pepper, salt, and black pepper. Mix well.

Form the chicken mixture into 1-inch meatballs and set aside on a plate.

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Transfer the meatballs to a separate plate.

In the same pot, add the remaining olive oil, chopped onion, carrot, and celery. Cook for about 3 minutes until the vegetables start to soften.

Chop the tomatoes and add them to the pot along with the tomato sauce and the rest of the garlic, parsley, and cilantro.

Pour in the chicken broth and bring the mixture to a boil.

Rinse the quinoa under cold water and add it to the pot. Reduce heat to a simmer.

Return the meatballs to the pot and cook for an additional 15 minutes, or until the quinoa is cooked and the meatballs are no longer pink inside.

Cut the lemon in half and squeeze the juice into the stew. Stir well.

Serve the stew hot, garnished with the reserved parsley and cilantro leaves.

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