Boneless Chicken Breast	g
Broccoli	g
Quinoa	g
Cucumber
Chickpeas	g
Cherry Tomatoes	g
Yellow Onion
Handful Fresh Parsley
Salt & Pepper to taste
Olive Oil
White Aceto Balsamico
Sweet Sour Chili Sauce

1. Preheat the oven to 180 °C. Prepare a baking sheet with parchment paper.
2. In a big bowl, mix together chopped onion, minced chicken, chopped herbs, drizzle a bit of olive oil and season with salt and pepper. Mix everything well together.
3. Make small balls from chicken mixture and spread them on the prepared baking sheet.
4. Place the chicken meatballs in the oven and bake for about 20 minutes, until golden brown.
5. In the meantime cook the quinoa. Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa.
6. Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes.
7. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.
8. Steam the broccoli or boil it (leave a bit al dente to be crunchy).
9. Prepare the rest of the veggies for the salad: wash and drain the chickpeas, cut in half the cherry tomatoes, cut the cucumber and cut broccoli in smaller pieces.
10. In a bowl, mix all the veggies with the quinoa, season it with salt and pepper, drizzle in some olive oil and add a spoon of white aceto balsamico. Mix it all till evenly coated.
11. Serve quinoa salad in a bowl and on top place the chicken meatballs. Sweet chilli sauce comes on top of meatballs

More recipes on: www.beastfeast.eu