Thursday, 17 September 2015
Healthy and Delicious Weeknight Meal!
Quinoa Turkey Meatballs with Roasted Red Pepper Sauce on Spaghetti Squash "Noodles"
(adapted from ToneItUp.com Member's Recipes)
½ cup quinoa
1 pound ground turkey
¼ cup diced shallot
¼ cup diced red onion
¼ cup red pepper
4 garlic cloves, minced
⅓ cup egg whites
3 tablespoons flax meal
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon Mrs. Dash
Sauce: 1 red bell pepper, 2 tbsp crushed garlic, 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, and crushed red chilli flakes (to taste)
Roasted Red Pepper Sauce
Roast red pepper for 15 minutes. Place in a blender (we used our Magic Bullet) along with garlic, lemon juice, crushed red chilli flakes, and extra virgin olive oil. Blend until desired consistency.
Preheat the oven to 450° degrees. Bake spaghetti squash for an hour (puncture many holes in squash).
Line a baking sheet with parchment paper and spray with cooking spray
Place quinoa and 1⅓ cup water into a saucepan and bring to a boil. Once boiling strongly, reduce to low heat, cover, and cook until all water is absorbed.
Transfer quinoa to a medium mixing bowl, and allow it to cool for 10 minutes.
While quinoa is cooling, add all remaining ingredients to the bowl. Using your hands or a spoon, mix until well combined.
Shape the meat mixture into balls that are a little smaller than a golf ball. I used a small ice cream scooper. You can also shape into traditional burger patties too!
Evenly space turkey balls on the baking sheet. Bake for about 12-15 minutes, until slightly browned and crispy on top. Place the sheet in the oven and cook the meatballs until they’re slightly browned and crispy on top.
Layer stringed squash and meatballs and spread sauce over.