500g pack turkey mince
2 tsp each chili powder, ground cumin and ground coriander
1 tsp cinnamon
1 tbsp chives, chopped
zest 1 orange, then peeled and orange segments chopped
250ml hot low FODMAP chicken stock
2 tsp olive oil
small bunch cilantro, roughly chopped
In a big bowl, mix the mince, spices, chives and orange zest together really well with your hands.
Roll the mixture into about 20 walnut-sized meatballs.
Put the quinoa in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
Fluff the quinoa up with a fork, stir in the chopped orange, cilantro and some seasoning.
Pile onto plates and serve with the meatballs.
Recipe adapted from: Good Food