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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!
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Total Time 45 minutes
Course Main Course
Servings 3

Ingredients
  

For the Teriyaki Meatballs

  • 1 pound ground turkey
  • 1 egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 clove garlic minced
  • Teriyaki sauce for coating (I used the Trader Joe's Soyaki sauce!)

For the Quinoa Crunch Salad

  • 1 cup cooked quinoa
  • 1 cup shelled edamame
  • 3 carrots peeled into ribbons and cut into shorter pieces
  • 2 cups shredded red cabbage
  • 1/4 cup red onion thinly sliced optional
  • 1/4 cup cilantro leaves
  • 1/2 cup green onion diced
  • 2 tablespoon crushed peanuts

For the Dressing

  • 1.5 tablespoon olive oil
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon honey
  • Juice of 1 lime
  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • 1.5 tablespoon peanut 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

Video

Keyword Cabbage, Carrots, Edamame, Quinoa, Turkey
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