Nutritional Facts

Serving Size: Entire recipe serves 4

• Calories: 265
• Protein: 25.2 grams
• Carbs: 21.5 grams
• Fat: 9 grams

Cooking Instructions

Ingredients:

• 16oz lean ground turkey
• ¼ cup quinoa, uncooked
• ½ cup chopped red onion
• 300g red potatoes quartered
• ¼ cup fresh chopped or dried parsley
• 1 tbsp garlic chopped
• 2 tbsp tomato paste
• 3 canned chipotle chillies
• 8 cups of water
• 3 tsp pink Himalayan salt divided
• ½ tsp black pepper
• ½ tsp cumin

Directions:

1. In a bowl, mix ground turkey, onion, garlic, parsley, quinoa, pepper, 1 tsp salt and cumin.
   
   
2. Make 16 albondigas about the size of a golf ball. Place on a baking tray on aluminum foil to make clean-up easer. Bake for 25 mins at 400 degrees F.
   
   
3. In a pot, mix water with the tomato paste and the chipotle chillies and the remaining salt. Once the albondigas are done, remove from oven and put in the pot along with the potatoes. Bring to a boil, lower heat and let simmer for about 15 mins.
   
   
4. Enjoy!