Mini Quinoa Meatballs with Avocado Dipping Sauce

prep: 20 minutes
bake: 10 to 12 minutes
serves: 24 (2 meatballs each)

for the meatballs you’ll need…
2 cups cooked quinoa
1 lb. ground turkey
2 large eggs, slightly beaten
½ cup minced red pepper
½ cup minced green pepper
¼ cup minced onion
2 teaspoons chili powder
1 teaspoon salt

for the avocado dipping sauce you’ll need…
1 large ripe avocado
½ cup fat-free plain yogurt
¼ cup chopped bell pepper
¼ cup chopped cilantro
2 tablespoons lemon
1 tablespoon onion
1 garlic clove
½ cup water

let’s get to it…
Line two baking sheets with parchment paper. Heat the oven to 450°F.
Place quinoa, turkey, eggs, red and green pepper, onion, chili powder and salt in a large bowl. With your hands or a spoon, mix until well blended. Shape the mixture into 1-inch balls and place on the baking sheets.
Bake for 12 to 15 minutes, or until light brown. Serve hot or at room temperature.

Avocado Dipping Sauce…
Place avocado, yogurt, bell pepper, cilantro, lemon, onion, garlic and water in a blender container or food processor. Pulse 10 to 15 times.
Stir mixture with a rubber spatula to distribute evenly. Blend for 1 minute or until smooth. If mixture is too thick, add water a tablespoon at a time until at desired consistency.

cooking know how: These meatballs freeze beautifully! Double the meatball recipe and bake as directed. When cool, place half in a Ziploc® Brand Double Guard® Freezer Bag and freeze. To reheat, remove meatballs from bag and place on a foiled-lined baking sheet. Bake at 350°F for 10 to 12 minutes.

Picnic Quinoa Salad

prep: 20 minutes
cook: 15 minutes

you’ll need…
1 cup quinoa
2 cups water
2 cloves garlic, finely chopped or pushed through a garlic press
3 tablespoons apple cider vinegar (or any vinegar except balsamic)
5 tablespoons olive oil
½ teaspoon salt
1 15-ounce can pinto beans, drained and rinsed
½ cup chopped bell pepper
½ cup chopped cilantro
2 green onions, chopped

let’s get to it…
Place quinoa and water in a medium saucepan and bring to a boil. Cover, reduce heat to simmer and cook until the water is absorbed, about 15 minutes. Spread cooked quinoa on a baking sheet and refrigerate for 15 minutes until cool.
Whisk the garlic, vinegar, olive oil and salt together in a large bowl until well blended.
Add the beans, bell pepper, cilantro and green onions to the bowl and gently stir with a rubber spatula, being careful not to break the beans. Add the quinoa to the mixture, continuing to stir gently. Season with salt and pepper to taste.
Refrigerate until ready to serve.