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GoodFoodFriday

If you're not on the quinoa wagon yet, you might want to hop on for a ride. The super food has been harvested in South America since the dawn of time, it was so important it was used as currency by the Incas, and their kings would cut the first harvest of the year with solid gold tools. This year the Food and Agricultural Organization of the United Nations has officially declared 2013 be recognized as "The International Year of the Quinoa."  Due to it's high nutritive value,  and biodiversity quinoa has been singled out as the grain to play one of the most important roles in achieving food security worldwide. The grain is close to a perfect composition of macro nutrients for an active individual 13/15/72. That is 13% fat, 15% protein, and 72% carbohydrate.

Additionally, the phytonutrient list just won't stop growing! One of the challenges quinoa faces is people just don't know how to use it. I tell you now I use it for many things; quiche crust, salads, I also simply cook it in broth as a replacement for rice (not that I'm knocking rice, we eat that too).

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Instructions:

  • 1 lb Ground Beef (buffalo for a leaner meatball)
  • 3/4 cup cooked quinoa
  • 1/4 cup finely chopped onion
  • 1/4 grated carrots
  • 1/4 cup grated zucchini
  • 2 tbsp ketchup
  • 1 tbsp minced garlic
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 egg

Preheat over to 500F. Place all ingredient in a bowl and mix by hand. Shape ingredients into a 2 oz ball, or a 1/4 cup. Place on a baking sheet with space in between, and roast for 15 minutes.

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We tripple the batch, cook, then freeze. Makes a great weeknight meal. 

Comments

Mr.Maker:

How did it go?

May 27, 2015

Heather:

Making this tonight. Looks delicious!

May 27, 2015

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