Turkey Meatballs with Quinoa & Curried Cauliflower

1 Serving

Prep Time: 25 min

Cook Time: 25 min

Total Time: 50 min

Nutritional Information










200g (~7oz) Ground Turkey (7%)

2 garlic cloves (chopped)

Pinch of cumin

Pinch of cinnamon

⅓ onion (chopped)

2 spring onions (chopped)

30g (~1oz) quinoa

5 cauliflower florets

1 tbsp olive oil

2 tbsp medium curry powder

25g (~1oz) sweet potato (chopped)

Chili flakes (optional)


Black pepper


1) In a bowl mix the turkey mince, chopped garlic and garlic, salt, pepper, chili flakes, cumin and half of the medium curry powder and form 5-6 meatballs. Put the meatballs in the fridge and let them chill for 15-20 minutes.

2)  Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

3) Wash the quinoa and put it in a saucepan with about 100ml of water. Bring to a boil and turn down the temperature to a light simmer. Cook the quinoa for 10-15 minutes - make sure they have doubled in size and are tender. Once done, drain and set aside.

4) Put the cauliflower and sweet potatoes on the covered baking sheet. Drizzle olive oil and sprinkle the rest of the curry powder on top with some black pepper. Put the baking sheet in the oven.

5) On a separate baking sheet (covered with parchment paper) place the meatballs. Cook both the meatballs and cauliflower in the oven for 15 minutes or until cooked through.

6) Mix the quinoa with the cauliflower and sweet potatoes and add the chopped spring onion.

7) Serve with the meatballs