Quinoa Enchilada Meatballs with Chimichurri Roasted Vegetables
Are you looking for a delicious way to use cooked quinoa? How about some enchilada-style meatballs with chimichurri marinated roasted vegetables? This restaurant-quality meal has all the flavor of your favorite Mexican Cantina, without all the fat and chemicals you find in most of those places. It’s a one-pan roast in the oven as well, so it comes together quickly!
Quinoa Enchilada Meatballs and Chimichurri Roasted Vegetables
1 lb. Lean Turkey Sausage 1 cup Specialty Grains Quinoa (white or red), cooked 1 tsp ground cumin 2 tsp ground chili 2 Tbsp. Garlic, minced 1/4 cup Onion, minced 1/4 cup Green Chiles, chopped 1 Egg 1 can (15 oz) Organic Red Enchilada Sauce
Directions: In the medium bowl, combine the meatball ingredients until well blended. Divide the mix into 18-20 meatballs. Place on the meatballs on one-third of a standard half-sheet pan (18 inches by 13 inches). On the other half of the sheet pan, spread out the Roasted Vegetable mixture (below).
Chimichurri Roasted Vegetables
1 Bell Pepper, sliced 1 Onion, medium, sliced 1 Zucchini, medium, sliced 1 Summer Squash, medium, sliced 2 Portabella Mushrooms, sliced 1 cup Chimichurri Sauce, prepared (see below) 2 Tbsp. Avocado Oil, chili infused
½ cup Red Wine Vinegar ½ tsp Kosher Salt 4-5 Garlic Cloves, peeled ½ Jalapeno, seeded 1 cup Cilantro, fresh ½ cup Parsley, fresh 1 cup Extra Virgin Olive Oil 1 tsp dry oregano 1/4 tsp For the Sauce, combine all ingredients in a covered food processor and pulse until smooth.
Combine all the vegetables in a large bowl. Drizzle with the Chimichurri sauce and Avocado Oil.
Bake at 425°F 25-30 minutes on a sheet pan with the meatballs.
Drizzle with enchilada sauce.
Serve hot with the roasted vegetables.