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Monday, January 31, 2011

Lemon-Herb Turkey Meatballs with Quinoa Salad

Lemon-Herb Turkey Meatballs
1 Lb ground turkey
1 Egg
1/2 Cup panko bread crumbs
1 TSP dried oregano
1 TSB fresh parsley
1 TBS onion, minced finely
Salt and pepper
Lemon Juice

Quinoa Salad
1/2 Cup dried fruit (I'm using a variety of raisins)
1/4 Cup sliced almonds
2 TBS parsley
1 TBS cilantro
1 TSP lemon zest
Salt and pepper

Quinoa is not only delicious, it is also an extremely healthy grain. However, I've never cooked with it before, probably because I couldn't pronounce it for the longest time (Keen-Wah). This dish is inspired by the quinoa salad from the Mediterranean restaurant near my office filled with dried fruit, nuts, cucumber and fresh herbs. The salad by itself is so filling it could be enough for a meal for me, but for my carnivore I'm serving with Mediterranean-style meatballs.

Pre-heat oven to 400 degrees. In a large bowl combine all the ingredients except the lemon juice. Roll into balls, and place on an oiled baking sheet. Bake for 20 minutes, or until cooked-through. When they come out of the oven, immediately squeeze the lemon juice over the hot meatballs and top with more fresh parsley.

In the meantime, bring the quinoa and liquid to a boil. Add the raisins, the reduce heat to low and cover. cook for 10-15 minutes, or until translucent. Let cool in a bowl, the toss with the almonds, zest, cilantro and parsley. Add a drizzle of EVOO. Season with salt and pepper to taste.

Serve with grilled flatbread.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.