Protein Packed Turkey/Quinoa Bites

I don’t know about you, but I can’t count the amount of times that Tracy says we need to consume more protein!  This recipe IS protein and it’s lean and full of flavor.  Turkey, quinoa and egg white make up the major part of the protein.  These tasty little morsels are easy to pack and add to a lunch, they’re great for a savoury punch of protein on a hike or an afternoon snack. They would make a great appetizer to take to a friend’s plus they are very easy to make.

There are 2 cooking parts in this recipe: cooking the quinoa and then baking the meatballs once they are assembled.  The other part of your job is simply to chop and throw everything together in a medium sized bowl.

Mix all the ingredients together and form into balls.

I used a 2 inch scoop, which is easy to use, fast and efficient. Don’t be afraid to use your hands to squish everything together.  It usually blends well this way.  I suppose you could also you a mixer with a paddle attachment, which would make your job even easier.

This recipe has Chinese 5 Spice in it.  This spice is is used in Chinese and other Oriental dishes.  It is made up of a blend of spices which include: fennel, anise seed, peppercorns, cinnamon and cloves.  These are the main spices found in Chinese 5 Spice, however, some manufacturers will add a variation of these spices along with others like licorice root and ginger.  If you don’t have this spice in your cupboard, don’t feel like you need to go out and buy it.  This recipe can be made without it.

These meatballs freeze well and can be reheated.

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Protein Packed Turkey/Quinoa Bites

A turkey/quinoa meatball with an Asian flare, great for an appetizer or quick protein snack.

Course Appetizer, Dinner, lunch, Snack

Cuisine American, canadian, Chinese, Japanese

Keyword appetizer, asian, garlic, ginger, ground turkey, meatball, protein,, quinoa, soya sauce

Ingredients

• 1/4 cup uncooked quinoa
• 1/2 cup chicken stock
• 1 tsp dried parsley or fresh parsley chopped fine
• 1 1/2 lbs ground turkey
• 1 egg white
• 1/2 white onion finely chopped
• 1/2 grated carrot
• 1 large garlic clove minced or finely chopped
• 2 tsp grated ginger
• 1/4 tsp chinese 5 spice
• 1 shallot, finely chopped
• small handful chopped chives and cilantro (about 1/4 cup each)
• 1/8 cup fresh squeezed lime juice
• 1 tsp soya sauce
• salt and pepper

Instructions

1. First make the quinoa. You only need 1/2 cup of cooked quinoa for this recipe. I usually make more than I need, so I can use the leftover in something else. However, if you don't want to do that, just cook 1/4 cup of uncooked quinoa mixed with 1/2 cup of chicken stock.

   To cook quinoa, combine quinoa, chicken stock and parsley in a small pot. Heat to boiling, cover with lid, reduce heat to low and allow to simmer for 10-12 minutes.

   Remove from heat and let quinoa sit covered for 5 more minutes, then fluff with fork.

   When cooking a smaller amount, it doesn't take as long, so be sure to check it at the 10 minute mark and keep an eye on it. You don't want it to burn. Nothing worse than having to start over!

2. Prep the rest of the meatballs. Chop everything that needs chopping and add remaining ingredients in a medium sized bowl and mix together. Once quinoa is cooked and cooled, mix that in too.

3. Line a pan with parchment paper (for ease of cleanup) and drop by the spoonful onto paper. I used a 2 inch scoop which made 14 balls for this recipe.

4. Bake in preheated oven of 350 F for 18 minutes.

5. These are great for a protein hit because they are easy to package and they taste great. Serve with a salad and your meal is complete!