Dec 4 2013

Quinoa, Lentil, spinach “meatballs”


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Hi BodyRockers,

A HUGE thank you to BodyRocker Allyson Reynolds Gustafson for this Recipe.

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Quinoa, Lentil, spinach “meatballs”

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Ingredients:

1/4 cup cooked organic quinoa

1/4 cooked lentils

I cooked the lentils and quinoa together in 2 cups organic veggie stock with 2 large minced garlic cloves (we love garlic so this part is optional I would say) and , 1/2 tsp sea salt. Bring lentils and quinoa to a boil, cover and reduce to a simmer for 15 minutes, turn off heat and let sit for 5 mins, fork fluff

2 15 oz cans organic black beans (if wanting meat free) rinsed, cooked, and mashed (when I make these with meat I do not use the black beans and instead use 1 pound of either grass fed beef or 1 pound free range turkey)

1 onion minced

1 cup chopped spinach

3-4 garlic cloves minced

3/4 tsp sea salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp smoked paprika

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Directions:

Cook the quinoa, let cool.

Mix the the mashed beans, or meat, with all the ingredients, don’t overmix, I usually allow mine to sit in the fridge for an hour or so to absorb flavors but have also skipped this step and they are always great.

Preheat oven to 425 degrees F. Roll mixture into balls, place on parchment paper lined baking sheet.

Baked for 15 mins, flip, increase temperature to 450 and cook for additional 15 mins. (If the meatballs are already looking pretty browned on one side, you don’t need to increase the temp, mine were just not quite the texture and color I wanted. Once cooked they are a little crumbly but delicious!

These are extremely versatile and will take on the flavor of whatever spices you add so they are easy to make Italian style with basil oregano etc or even Mexican style by adding a chopped jalapeno or chipotle chilies, chili powder, etc we used them as a meat substitute for burritos with avocados, tomatoes, etc

Spaghetti Squash Brushetta (WARNING extremely delicious and addicting)

tomatoes – 6 cups, cored and diced I used about 8 medium sized tomatoes from my garden can always use less if not a tomato fan, but give this recipe a try and you might have a new love of tomatoes. (My husband was not much of a tomato fan until he had this recipe!) another delicious thing to add are sun dried tomatoes. They add a sweeter flavor and are delicious I used my own dried tomatoes but you can but them in store too

garlic cloves – 4, finely chopped I usually add more as I love garlic

red onion – 1/2 medium, diced (about 1/2 cup)

fresh basil leaves – 1/2 cup, I cut mine chiffonade (almost like ribbons)

extra virgin olive oil – 1/4 cup

good quality balsamic vinegar – 3 Tbsp
sea salt – to taste

freshly ground black pepper – to taste

spaghetti squash – 1 medium

instructions:
Prepare spaghetti squash, there are many different methods, my favorite is roasting. I cut in half scoop seeds out, I rub oil along the flesh so not to stick to the pan sprinkle with salt and pepper and bake it face down at 375 degrees for 30-40 minutes

While squash cooks, I prepare the rest of the ingredients. I cut my tomatoes, garlic, onion, and basil.

Gently mix the tomatoes, garlic, onion, and basil in a large bowl.
Drizzle with oil and vinegar. Toss gently to coat.

Taste and season with salt and pepper, if desired.

When squash is cooled remove the “noodles” and fold into tomato mix until well combined

I love to eat this as is or with the lentil quinoa spinach balls on top or I use it as a topper for whole grain toast, crackers, or different meats such as steak or turkey tenderloin

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Diet Tips & Rules #1 – Here

My 14 Day Nutrition Guide is available Here

My Fat Loss, Diet & Portion Sizes … Here

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  • ms.confused

    how many meatballs does this recipe make?

  • ms.confused

    how many servings of meatballs does this make? and how many meatballs per serving?