A Well-Rounded Lunch Box: Quinoa and Turkey Meatballs with Tahini Sauce

As many of you know, I’m a big advocate of brown baggin’ it for lunch.  The downside is that I often eat at my desk and forgo a lunch break, but in doing so I save a lot of money and eat much healthier than I would if I went out to lunch everyday.  I’m a big fan of making my lunches for the entire week on Sunday.  I actually don’t mind spending a solid chunk of time in the kitchen on meal prep.  I love having it over with so I don’t have to think about it.

Lately I’ve been inspired (largely on Instagram, nonetheless!) to focus on clean eating with a good ratio of protein, veggies, complex carbs and healthy fats.  This recipe is the perfect example.  The meatballs are your protein (turkey) and complex carb (quinoa), the tahini is your healthy fat, and the (two pounds!) brussels sprouts I cooked up to serve with it are your hefty portion of veggies.  It will fill you up and keep you that way.

These are also seriously delicious!  So set aside a little time on Sunday to spend in the kitchen, and whip yourself up some awesome healthy lunches for the week.  You’re wallet will thank you, and so will the scale!

Quinoa and Turkey Meatballs with Tahini Sauce

Adapted from The Iron You

Ingredients:

Meatballs

• 1 cup quinoa, dry
• 12 oz lean ground turkey
• ¼ teaspoon allspice
• 1 ½ teaspoon ground cumin
• pinch of red-pepper flakes (optional)
• 3 tablespoons fresh mint leaves, chopped
• 1 small yellow onion
• 3 cloves garlic 
• ¾ teaspoon coarse sea salt
•  ½ black pepper

1. Cook quinoa according to package.  
2. Meanwhile, put turkey, mint, onion, garlic and salt in the bowl of your food processor; pulse until a smooth paste forms.
3. Add quinoa, allspice, cumin and red pepper flakes and process for about 2 minutes.
4. Transfer to a bowl.  With dampened hands, roll out about 2 tablespoons and flatten slightly.  Repeat with all of the mixture.
5. Heat a large greased (I use Pam) nonstick skillet over medium-high heat.  Working on batches, cook meatballs in skillet, turning to ensure they get cooked through.

Tahini sauce

• 1 garlic clove
• 4 tablespoons tahini
• 4 tablespoons fresh lemon juice
• 1 tsp cumin
• Salt and pepper, to taste
• Enough water to thin to desired consistency (I used ¼ cup)

Combine all ingredients in a food processor, adding water as needed to reach desired consistency.

Makes about 25-30 meatballs, 4-6 servings.  I split mine into 6 meatball servings and served with roasted brussels sprouts, and have found myself VERY full. 

Johanna