Enchilada Red Quinoa Sausage Balls and Roasted Vegetables

Enchilada Red Quinoa Sausage Balls and Roasted Vegetables

 Are you looking for a flippin' delicious way to use cooked red 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 junk you find in most of those places.  

Enchilada Red Quinoa Sausage Balls and Roasted Vegetables


Meatballs

Lean Turkey Sausage| 1 lb.
Organic Grains Red Quinoa, cooked| 1 cup
Ground Cumin| 1 tsp
Ground Chili| 2 tsp
Garlic, minced| 2 Tbsp.
Onion, minced| 1/4 cup
Green chiles, chopped| 1/4 cup
Egg|1

Organic Red Enchilada Sauce| 1 can (15 oz)

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).


Roasted Vegetables

Bell pepper, sliced| 1
Onion, medium, sliced| 1
Zucchini, medium, sliced|1
Summer squash, medium, sliced|1
Portabella Mushrooms, sliced|2
Chimichurri Sauce, prepared (see below)|1 cup
Organic Avocado Oil|2 Tbsp.

Chimichurri Sauce

Red wine vinegar| ½ cup
Kosher salt| ½ tsp
Garlic cloves, peeled|4-5
Jalapeno, seeded| ½
Fresh Cilantro| 1 cup
Fresh Parsley| ½ cup
Extra Virgin Olive Oil| 1 cup
Oregano, dry| 1 tsp dry oregano
Cumin, ground| 1/4 tsp

For the Chimichurri 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. 


Older Post Newer Post