- 3 cups chicken or vegetable stock
- 1 1/2 cups of quinoa
- 2 Tablespoons olive oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 20 small turkey meatballs, thawed
- 2 cups broccoli florets
- Salt and fresh ground pepper
In a medium sauce pan on medium high heat, add broth. Bring broth to a boil. Add quinoa, stir and cover. Reduce heat to medium low. Simmer for 15 minutes until all liquid is absorbed. Remove from heat and set aside.
In a large sauté pan on medium heat, add olive oil, onion and garlic. Sauté for 2-3 minutes. Add meatballs and broccoli. Cook for 5-7 minutes, stirring occasionally. Season with salt and fresh ground pepper.
Divide the quinoa into four bowls. Top each bowl with 5 meatballs and sautéed broccoli. Serve hot.