Ingredients
- 3/4 cup Quinoa
- 3/4 lb Ground turkey
- 1/4 cup Breadcrumbs
- 1 tsp Ground cumin
- 2 tbsp Lemon juice
- 1/2 tsp Salt
- 2 tbsp Extra-virgin olive oil plus more for drizzling the bread
- 1 cup Chickpeas Drained and rinsed (or store bought hummus)
- 1 tsp Smoked paprika
- 1/2 cup Carrots shaved
- 1 cup Cucumber chopped
- 4 tbsp Dates chopped
- 2 tbsp Fresh cilantro
- 2 tbsp Fresh mint chopped
- 4 slices Crusty bread toasted and drizzled with olive oil
Dressing
- 3 Tbsp Tahini paste
- 2 tsp Lemon juice
- 1 tsp Red wine vinegar
- 2 tsp Extra-virgin olive oil
- 1 tsp Fresh cilantro chopped
Instructions
- Preheat the oven to 350 degrees.
- Cook the quinoa according to the instructions on the package. Once cooked cover with a lid and season with salt to taste then set aside.
- In a bowl, mix the turkey, breadcrumbs, cumin, half of the lemon juice, and salt until fully combined. Then form into equal sized balls (about the size of a golf ball).
- Heat half of the oil in an oven safe non-stick pan or skillet over medium heat. Brown the meatballs on all sides to golden brown. Transfer the pan to the oven and cook to an internal temperature of 160°F using a thermometer.
- In the meantime, toss the chickpeas with the remaining lemon juice, smoked paprika, and season with salt and pepper. Taste and adjust the seasoning as needed. Then set aside.
- In a bowl whisk the ingredients for the dressing together until well combined. Add a teaspoon of water as needed to bring the dressing to a smooth consistency. Taste and adjust any of the ingredients as needed. Then set aside.
- Place the meatballs over the quinoa along with the carrots, cucumber, dates, and chickpeas. Drizzle with dressing. Garnish with cilantro and mint. Serve with bread.
Nutrition
Calories: 594kcal | Carbohydrates: 70g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 551mg | Potassium: 881mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2871IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 6mg
Moroccan Bowl
Ingredients
- 3/4 cup Quinoa
- 3/4 lb Ground turkey
- 1/4 cup Breadcrumbs
- 1 tsp Ground cumin
- 2 tbsp Lemon juice
- 1/2 tsp Salt
- 2 tbsp Extra-virgin olive oil plus more for drizzling the bread
- 1 cup Chickpeas Drained and rinsed (or store bought hummus)
- 1 tsp Smoked paprika
- 1/2 cup Carrots shaved
- 1 cup Cucumber chopped
- 4 tbsp Dates chopped
- 2 tbsp Fresh cilantro
- 2 tbsp Fresh mint chopped
- 4 slices Crusty bread toasted and drizzled with olive oil
Dressing
- 3 Tbsp Tahini paste
- 2 tsp Lemon juice
- 1 tsp Red wine vinegar
- 2 tsp Extra-virgin olive oil
- 1 tsp Fresh cilantro chopped
Instructions
- Preheat the oven to 350 degrees.
- Cook the quinoa according to the instructions on the package. Once cooked cover with a lid and season with salt to taste then set aside.
- In a bowl, mix the turkey, breadcrumbs, cumin, half of the lemon juice, and salt until fully combined. Then form into equal sized balls (about the size of a golf ball).
- Heat half of the oil in an oven safe non-stick pan or skillet over medium heat. Brown the meatballs on all sides to golden brown. Transfer the pan to the oven and cook to an internal temperature of 160°F using a thermometer.
- In the meantime, toss the chickpeas with the remaining lemon juice, smoked paprika, and season with salt and pepper. Taste and adjust the seasoning as needed. Then set aside.
- In a bowl whisk the ingredients for the dressing together until well combined. Add a teaspoon of water as needed to bring the dressing to a smooth consistency. Taste and adjust any of the ingredients as needed. Then set aside.
- Place the meatballs over the quinoa along with the carrots, cucumber, dates, and chickpeas. Drizzle with dressing. Garnish with cilantro and mint. Serve with bread.
Nutrition
Calories: 594kcalCarbohydrates: 70gProtein: 35gFat: 21gSaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 551mgPotassium: 881mgFiber: 9gSugar: 14gVitamin A: 2871IUVitamin C: 8mgCalcium: 106mgIron: 6mg
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