2 cups quinoa (cooked according to package instructions) For the meatballs: 1 pound ground turkey Kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 egg 1/4 cup yogurt 1/4 cup chopped parsley leaves 1/2 cup almond meal 1 teaspoon lemon zest For the roasted veggies: 1 tablespoon olive oil 1 bunch baby carrots (peeled) 1 can chickpeas (drained and rinsed) 1 teaspoon paprika For the toppings: 2 tablespoons red wine vinegar 1 tablespoon olive oil 1/4 cup green olives (pitted) 1/4 cup crumbled feta 1 cup arugula
Preheat the oven to 375 degrees F.
To make the meatballs: Combine all of the ingredients in a large bowl and form into 1-inchballs. Place them a large baking sheet. Bake for 18-20 minutes until cooked through.
For the veggies: Place the carrots and the chickpeas in a mixing bowl with the olive oil andpaprika. Season with salt and place on a baking sheet. Put it in the oven and cook for 18-20minutes until caramelized.
For the toppings: Combine the red wine vinegar and the olive oil and toss with the arugula.
To build your bowl: Add the cooked farro and top each bowl with a few meatballs, carrots andchickpeas. Add some dressed arugula to the top and add the olives and feta to garnish.
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