Friday, March 15, 2013

Moroccan Vegetable "Meat"balls with Quinoa

This is my first Moroccan-inspired dish, but I must say that it turned out pretty tasty. I try not to use too many processed foods in my cooking, I like go back to the basics focusing on whole foods. That being said, I came across Lightlife's Gimme Lean vegetable sausage and wanted to give it a shot.

I found this recipe on their website and substituted a few ingredients to boost the nutrition and make it quick and easy!  After forming them into meatballs they are simmered in a rich tomato sauce and topped with a garlic yogurt sauce. Absolutely delicious!

Moroccan Vegetable "Meat"balls with Quinoa 
Serves 4

1 package Lightlife's Gimme Lean Sausage
1 large can of no-salt-added diced tomatoes
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground coriander
1/2 cup water

3/4 cups dry quinoa
1 1/2 cups water
1 cups mixed frozen vegetables (corn, peas, carrots)
1 Tbsp olive oil

1/2 cup plain Greek yogurt
1 tsp chopped garlic
1 tsp lemon juice
salt and pepper, to taste
2 Tbsp chopped fresh mint

1. Form sausage into 16 meatballs. Place in a medium saucepan and combine tomatoes, spices, and water. Simmer uncovered for 10 minutes.
2. Bring water to a boil, add quinoa, covered and simmer for 10 minutes. Add vegetables and olive oil, stir and cook additional 5 minutes.
3. Mix Greek yogurt, garlic, lemon juice and S&P in a small bowl.
4. Place 1/2 cup quinoa on plate, top with 4 meatballs and sauce. Top with 2 Tbsp yogurt sauce.

Nutrition Facts: 1/2 cup quinoa with 4 meatballs and sauce
250 calories, 16 g protein, 33 g carbohydrates, 6 g sugar, 4 g fiber, 4 g fat, 300 mg sodium

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