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Elevate your mealtime with this High-Protein Quinoa Crunch Salad paired with Teriyaki Turkey Meatballs—a vibrant, nutrient-packed dish that’s bursting with flavors and textures. Perfect for a balanced, satisfying meal, it’s also a great option for feeding a crowd or meal-prepping ahead for the week!
Catch the full recipe and more on Episode 8 of Come On In, every Tuesday across all my socials!!
The recipe:
Preheat oven to 450°F. Spread cooked quinoa on a baking sheet and roast in the preheated oven for 8-10 minutes until crispy.
Now it’s time to make your meatballs! In a bowl, combine ground turkey, egg, garlic powder, onion powder, crushed red pepper flakes, and minced garlic. Mix until just combined. Use a cookie scoop or tablespoon to form even-sized meatballs.
Heat a skillet over low to medium heat and lightly grease. Sear the meatballs for 3-4 minutes on each side until browned.
Lower the heat, cover, and cook until fully cooked through (internal temp 165°F).
Prep the veggies by shelling edamame, shredding red cabbage, and ribboning the carrots (then cut ribbons shorter).
In a large bowl, combine red cabbage, carrots, edamame, cooked quinoa, red onion, cilantro, green onion, and crushed peanuts.
Prepare the dressing in a jar, by combining olive oil, rice wine vinegar, sesame oil, soy sauce, honey, lime juice, garlic, and peanut butter. Shake until emulsified.
When the meatballs are done cooking, toss them in teriyaki sauce until well coated, reduce on medium heat for 2-3 minutes. Optional: sprinkle sesame seeds on top.
Toss the salad with the dressing and mix in the crispy quinoa.
Plate the salad alongside the teriyaki meatballs. Enjoy!! xx
High-Protein Thai Quinoa Crunch Salad with Teriyaki Turkey Meatballs
Elevate your mealtime with this High-Protein Quinoa Crunch Salad paired with Teriyaki Turkey Meatballs—a vibrant, nutrient-packed dish that's bursting with flavors and textures. Perfect for a balanced, satisfying meal, it's also a great option for feeding a crowd or meal-prepping ahead for the week!
Teriyaki saucefor coating (I used the Trader Joe's Soyaki sauce!)
For the Quinoa Crunch Salad
1cupcooked quinoa
1cupshelled edamame
3carrotspeeled into ribbons and cut into shorter pieces
2cupsshredded red cabbage
1/4cupred onionthinly sliced optional
1/4cupcilantro leaves
1/2cupgreen oniondiced
2tablespooncrushed peanuts
For the Dressing
1.5tablespoonolive oil
1teaspoonrice wine vinegar
1tablespoonsesame oil
1tablespoonsoy sauce
1/2teaspoonhoney
Juice of 1 lime
2clovesgarlicminced (or 1 tsp garlic powder)
1.5tablespoonpeanut butter
Instructions
Preheat oven to 450°F.
Spread cooked quinoa on a baking sheet and roast in the preheated oven for 8-10 minutes until crispy.
Now it's time to make your meatballs! In a bowl, combine ground turkey, egg, garlic powder, onion powder, crushed red pepper flakes, and minced garlic. Mix until just combined.
Use a cookie scoop or tablespoon to form even-sized meatballs.
Heat a skillet over low to medium heat and lightly grease.
Sear the meatballs for 3-4 minutes on each side until browned.
Lower the heat, cover, and cook until fully cooked through (internal temp 165°F).
Prep the veggies by shelling edamame, shredding red cabbage, and ribboning the carrots (then cut ribbons shorter).
In a large bowl, combine red cabbage, carrots, edamame, cooked quinoa, red onion, cilantro, green onion, and crushed peanuts.
Prepare the dressing in a jar, by combining olive oil, rice wine vinegar, sesame oil, soy sauce, honey, lime juice, garlic, and peanut butter. Shake until emulsified.
When the meatballs are done cooking, toss them in teriyaki sauce until well coated, reduce on medium heat for 2-3 minutes. Optional: sprinkle sesame seeds on top.
Toss the salad with the dressing and mix in the crispy quinoa.
Plate the salad alongside the teriyaki meatballs. Enjoy!! xx