Lemon Herb Turkey Meatballs with Spinach Quinoa

Ingredients:

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• Juice and zest of 1 lemon

Directions:

1. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, parsley, thyme, garlic, salt, pepper, lemon juice, and zest. Mix until well combined.
2. Preheat the oven to 400°F (200°C).
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake meatballs for 20 minutes, or until cooked through and golden brown.
5. While meatballs are baking, heat olive oil in a saucepan over medium heat. Add quinoa and toast for 2-3 minutes.
6. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
7. Stir in chopped spinach and cook for an additional 2-3 minutes until spinach is wilted.
8. Serve meatballs over a bed of spinach quinoa.