NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

0.25 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a medium mixing bowl, combine the ground turkey, minced garlic, dried oregano, sea salt, and black pepper until well incorporated.

• 3

  Roll the turkey mixture into 12 small, uniform meatballs and arrange them on the prepared baking sheet.

• 4

  Roast the meatballs for 15 to 18 minutes until they are golden brown and cooked through.

• 5

  While the meatballs roast, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped parsley in a large bowl.

• 6

  Whisk together the lemon juice and extra virgin olive oil, then drizzle over the salad and toss to coat.

• 7

  Allow the meatballs to cool for a few minutes, then add them to the salad and serve chilled or at room temperature.