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Turkey Quinoa Skewers

Prep Time
10 min
Cook Time
55 min
Yields
20 servings

A protein-packed appetizer with all of the best tastes of the holiday season, gets a nutrition boost from superfood quinoa. The tart and tangy cranberry sauce served with these meatballs makes the entire plate sparkle.

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ingredients

Turkey Quinoa Skewers

cup uncooked quinoa
1 ⅓
cups water
12
ounce ground turkey
1
large egg
1
tbsp Dijon mustard
1
tbsp lemon juice
1
tbsp extra-virgin olive oil
1
cup chopped fresh parsley
2
tbsp dried breadcrumbs or psyllium powder (for gluten-free)
1
tsp salt
2
tsp finely chopped fresh rosemary
¼
tsp nutmeg
½
tsp dried thyme

Orange Cranberry Sauce

1
cup fresh or frozen cranberries
¼
cup orange juice
¼
cup sugar
1
tsp orange zest

Assembly

2
tbsp chopped or whole-leaf herbs (rosemary, basil, parsley, etc.)
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directions

Step 1

In a medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl.

Step 2

Preheat oven to 400ºF.

Step 3

To cooled quinoa, mix in turkey, eggs, Dijon mustard, lemon juice and olive oil until well combined. Stir in parsley, breadcrumbs or psyllium, salt, rosemary, thyme and nutmeg.

Step 4

Scoop meatballs into 3 Tbsp-sized portions, spaced 1-inch apart, onto a large rimmed baking sheet (you may need to do this in 2 batches, depending on the size of your baking sheet). Gently roll into balls.

Step 5

Bake for 18 to 20 minutes, until turkey is cooked through and meatballs are golden on the bottom.

Step 6

Transfer to a serving plate with skewers.

Step 7

In a small saucepan, bring all cranberry sauce ingredients to a boil, reduce to medium-low and cook uncovered, stirring and mashing often, until cranberries have popped and mixture has thickened, about 5 minutes. Mash with a fork.

Step 8

Top skewered meatballs with prepared cranberry sauce or serve cranberry sauce on the side to dip with herbs. Serve warm.

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