Today we have a guest post from my pal Wendy. Wendy Polisi shares her family’s favorite quinoa recipes online at CookingQuinoa.net . She is the author of the Quintessential Quinoa Cookbook, which has a section devoted specifically to kid friendly recipes using this super food. Today, she is sharing one of these recipes with us.
I don’t know about you, but getting my children to eat a healthy diet is a top priority for me. Still, my capacity to deal with complaining at meal time is limited. And honestly, I want my children to have a great relationship with food and enjoy what they eat. Because of this I’ve found that sometimes I have to be a little sneaky when I’m introducing something new. Quinoa is a perfect example of this! Although has been a key part of my diet for years, but my youngest son was slow to warm up to quinoa. Instead of drawing a line in the sand and just forcing him to eat it, (something I remember my mother doing with the dreaded butterbeans) I started putting it into foods that he already loved. This spaghetti and meatballs was a great starting point for us and today, I’m happy to say that he willingly eats all sorts of quinoa dishes.
One thing I especially appreciate about this recipe is that the meatballs can be made ahead and frozen. This means I’m never at a loss when it comes time to getting a quick dinner on the table! I’ve also used the meatballs to make meatball subs and in pasta dishes with a great response.
Spaghetti and Meatballs
1 pound organic lean ground beef
1 cup cooked quinoa
1/3 cup shredded carrots
2 tablespoons ketchup
1 egg, beaten
2 cloves garlic, minced (optional)
1 teaspoon sea salt
8 ounces quinoa pasta (or pasta of your choice)
8 ounces Marinara Sauce
Preheat oven to 500 degrees.
In a large bowl combine ground beef, cooked quinoa, shredded carrots, ketchup, egg, garlic and sea salt. Form into small meatballs.
Place on the top of a broiler pan and bake for 12 minutes.
Meanwhile, cook pasta according to package directions.
Serve pasta with meatballs and marinara sauce. Top with cheese if desired.
Serving Size 175 g
Amount Per Serving
Total Fat: 8.3g
Saturated Fat: 2.4g
Trans Fat: 0.0g
Total Carbohydrates: 35.5g
Dietary Fiber: 3.5g
Participating in: Weekend Potluck