Ingredients

• 500 g chicken breast
• 250 g carrots
• 250 g zucchini
• 250 g celeriac
• 200 g red beets
• 100 g fresh cream
• 75 g quinoa
• 25 g shelled almonds
• an albumen
• chives
• fresh ginger
• flour
• extra virgin olive oil
• seed oil
• salt
• pepper

For the recipe of chicken and quinoa meatballs with vegetables, boil the quinoa in plenty of boiling salted water for 15 minutes. Drain and let it cool. Cut a piece of ginger into slices. Cut the chicken into pieces and blend with ginger, egg white and cream
and almonds, salt and pepper. Then mix it with a chive of chopped chives and quinoa. Add your hands and shape it into meatballs of about 15 g each; you will get fifty. Cook them in a pan in a veil of extra virgin olive oil for 4-5 minutes, turning them occasionally.
For vegetables: Peel the celeriac and carrots
and cut into fillets; remove the white part of the zucchini and cut
sticks the green part.
Peel the chard: remove the leaves (you can add them to the citrus salad here on the side) and keep the red ribs. Flour the vegetables and fry in plenty of seed oil for 5-6 minutes. Bring it forward Prepare and cook the meatballs the day before. Just before serving, bake at 180 ° C for 4-5 minutes.

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