Name: Turkey Meatball Quinoa Bowl with Romaine, Basil Dressing & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small pkgs fresh basil; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1.02 kg ground turkey; ⅓ cup pine nuts; 1 ½ cups quinoa; 1 ½ heads romaine lettuce; 1 shallot; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; panko bread crumbs; red wine vinegar; salt

Turkey Meatball Quinoa Bowl with Romaine, Basil Dressing & Pine NutsTurkey Meatball Quinoa Bowl with Romaine, Basil Dressing & Pine Nuts — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 small pkgs fresh basil

3 cloves garlic

1 ½ small pkgs grape tomatoes

1.02 kg ground turkey

⅓ cup pine nuts

1 ½ cups quinoa

1 ½ heads romaine lettuce

1 shallot

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

panko bread crumbs

red wine vinegar

salt

Instructions

Preheat a large skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

In a medium saucepan, combine water, quinoa, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Pick basil leaves off the stems; discard stems and mince the leaves. Divide between a large and another small bowl. (Set small bowl aside for the dressing.)

Add turkey, bread crumbs, and spices to the large bowl with the basil. Using your hands, mix well to combine. Use a tablespoon measure to form the turkey mixture into rounded meatballs and place on a plate.

Return the skillet to medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until browned on all sides and cooked through, 6-8 minutes. Transfer to a clean plate.

Meanwhile, peel and mince garlic and shallot. Add both to the small bowl with the basil along with oil, vinegar, and spices. Whisk to combine the dressing and set aside.

Chop (or tear) lettuce into bite-sized pieces. Place in a clean large bowl.

Halve grape tomatoes. Add to the bowl with the lettuce and toss to combine.

To serve, divide quinoa, meatballs, lettuce, and tomatoes between bowls. Drizzle with dressing, sprinkle with pine nuts, and enjoy!

Open this recipe in Flambette