CHICKEN MEATBALLS WITH QUINOA AND PAN-ROASTED CARROTS

PG tested

1 1⁄2cups prewashed white quinoa

3⁄4 cup garlic hummus, divided

Juice and zest of 1 lemon

1 pound ground chicken

1 pound carrots with their greens, carrots peeled

and sliced thin on bias, 1⁄3 cup greens chopped 1⁄4 cup plus 1 teaspoon extra-virgin olive oil,

divided

Salt and pepper

Heat quinoa in a medium saucepan over medium-high heat, stirring frequently, until very fragrant and making continuous popping sounds, around 7 minutes.

Stir in 13 / 4cups water and1 / 2teaspoon salt and bring to a simmer. Reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, 18 to 22 minutes, stirring once halfway through cooking. Remove pot from heat and let sit, covered, for 5 minutes, then gently fluff with fork and set aside to cool slightly.

Meanwhile, whisk1 / 2cup hummus, lemon juice and 4 teaspoons olive oil together in a bowl. Season with salt and pepper to taste; set sauce aside until ready to serve.

Combine chicken, 1 cup cooled quinoa, lemon zest,1 / 2teaspoon each salt and pepper and remaining1 / 4cup hummus in large bowl. Using damp hands, gently mix until combined. Roll mixture into 20 tightly packed 11 / 2-inch meatballs.

Heat 3 tablespoons oil in a nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned and cooked through, 9 to 11 minutes, turning gently as needed. Transfer meatballs to platter and tent loosely with aluminum foil to keep warm.

Add carrots, 3 tablespoons water and a generous pinch of salt to now-empty skillet. Cover and cook over medium heat for 2 minutes. Uncover and cook until carrots are tender and spotty brown, 3 to 4 minutes. (Mine took about 8 minutes to char.) Stir in remaining 3 cups cooled quinoa, reduce heat to medium and cook until quinoa is warmed through, about 2 minutes.

Stir in remaining 1 tablespoon oil and season with salt and pepper to taste. Sprinkle carrot greens on top, along with a drizzle of olive oil, if desired. Serve with meatballs and hummus dressing drizzled on top, or on the side for dipping. Serves 4

“Five Ingredient Dinners: 100+ Fast, Flavorful Meals” by America’s Test Kitchen (2021)