Vietnamese-Inspired Meatball Quinoa Bowl

Makes 4 servings30 minutes
High in protein, quinoa is one of the heartiest, most filling grains you can pick to bolster your meal (and one that balances out the slightly less virtuous meatballs!). You can double up on both the grains and meatballs – keep the quinoa in the fridge for lunches to come all week, and freeze the meatballs for off-the-cuff meals on busy nights!


2 cups quinoa

1 pound ground pork

2 tablespoons fish sauce

1 cup cilantro, roughly chopped

1 handful, fresh mint

1 cup scallions, whites and pale green parts chopped

3 garlic cloves, chopped

1 egg yolk

2 limes

Step 1

Cook quinoa according to package instructions. While the quinoa cooks, combine the pork, egg, 1 tablespoon of fish sauce, a pinch of salt, and garlic in a bowl. Combine with your clean hands. Form into golfball sized balls and flatten into a thick patty.

Step 2

Heat a drizzle of olive oil in a heavy bottomed pan. When it’s hot, add your first batch of patties in a single layer. Turn the heat down slightly and cook each patty until they’re golden brown on the outside and just cooked through in the center, about 4 to 5 minutes on each side. Repeat until all of the patties are cooked, straining each batch on a plate lined with paper towels in the interim.

Step 3

When the quinoa is done, toss with a tablespoon of fish sauce and the juice of one lime.

Step 4

To serve, spoon quinoa into bowls and evenly divide scallions and herbs between each bowl. Top with patties and dig in!