Sticky quinoa and chicken meatball lettuce cups

Step 1

Place quinoa and 3/4 cup (185ml) water in a small pan and place over medium heat. Cover with a lid, bring to a simmer and cook, stirring occasionally, for 10 minutes or until all water is absorbed.

Step 2

Spread quinoa over a baking tray and chill for 10 minutes to cool completely. Place quinoa in a bowl with chicken, basil, ginger, garlic and bread. Season, then stir to combine. Form into walnut-sized balls.

Step 3

Heat oil in a frypan over medium-high heat. Add the meatballs and cook, turning, for 6-8 minutes until golden and almost cooked through. Add kecap manis, rice vinegar and 1/4 cup (60ml) water and cook, swirling pan, for a further 2-3 minutes until reduced, sticky and meatballs are cooked.

Step 4

Serve meatballs in lettuce cups with cukes, chilli and peanuts.