Ingredients
1.25 pounds 93% lean ground turkey
4 cloves garlic, minced
1 small onion, finely grated
2 tablespoons olive oil, divided
1 cup uncooked quinoa
2 cups halved cherry tomatoes
1 medium cucumber, sliced
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon tahini
1 teaspoon ground cumin
1 teaspoon paprika
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a bowl, combine turkey, onion, garlic, 1 tbsp olive oil, parsley, basil, cumin, paprika, salt, and pepper. Mix well but avoid overworking
Form mixture into 16 meatballs and place on a parchment-lined baking sheet
Toss quinoa and cherry tomatoes with remaining 1 tbsp olive oil, salt, and pepper. Spread on another baking sheet
Roast meatballs and vegetables for 18-20 minutes, or until turkey is cooked through
In a bowl, whisk yogurt, lemon juice, tahini, and a pinch of salt
Assemble bowls with base of quinoa, top with meatballs, roasted veggies, cucumber, and yogurt sauce
Garnish with extra herbs and lemon wedges
Notes
Substitute ground chicken for turkey if preferred
Add optional toppings like avocado, chickpeas, or mint
Meatballs freeze well for meal prep
For extra flavor, toast quinoa in a skillet for 2 minutes before roasting
No pork, alcohol, or animal-derived non-halal ingredients used
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: American-Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg