• Cooking Time:
  • Servings: 6
  • Preparation Time:


In my quest to cook healthy meals more often...I found this delicious recipe in a Cooking Light cookbook. I did make a few minor changes.


  • Meatballs:
  • 2/3 cup fat free chicken broth
  • 1/3 cup rinsed, uncooked quinoa
  • 1 1/4 lbs ground turkey
  • 1/4 cup panko breakcrumbs
  • 1/4 cup chopped green onions
  • 3/4 tsp salt (or to taste, I used less)
  • 1/4 tsp pepper (or to taste, I used more)
  • 2 large egg whites
  • 1 garlic clove, minced
  • Cooking Spray
  • Bok Choy:
  • 6 baby bok choy
  • 2 teaspoons coconut oil
  • 1/4 cup chopped green onions
  • 1 TB shredded fresh ginger
  • 1 garlic clove, minced
  • 1 3/4 cup fat free chicken broth
  • 3 TB low sodium soy sauce
  • 1 1/2 tsp sugar
  • 1/2 tsp crushed red pepper
  • 1 1/2 TB dry sherry
  • 2 tsp cornstarch


  • In a small saucepan, combine the chicken broth and rinsed quinoa. Bring to a boil, reduce heat to low, cover and cook for about 25 minutes or until the liquid has been absorbed.
  • Combine the cooked quinoa with the ground turkey, breadcrumbs, green onions, salt, pepper, egg whites, and garlic.
  • Shape into meatballs (should make 18 balls).
  • Heat a large nonstick skillet over medium-high heat. Coat with cooking spray and cook the meatballs until brown on all sides (this should take about 5 minutes).
  • Cover the skillet, reduce the heat to medium and continue cooking for another 10 minutes or until cooked through.
  • Meanwhile, cut each baby bok choy lenghwise and rinse under cold water. Place in a steamer basket.
  • Heat oil in a dutch oven or other heavy pot, over medium heat. Add the onion, ginger and garlic and saute for 30 seconds. Place the steamer basket in the pot.
  • Combine the chicken broth, soy sauce, sugar and red pepper. Pour over the bok choy.
  • Bring to a boil, cover, reduce heat to medium and steam for 20 minutes or until tender. (I think I over steamed mine...oops).
  • Remove the steaming basket with the bok choy, set aside and keep warm. Keep the liquid in there.
  • In a teeny tiny bowl, combine the sherry and cornstarch. Add it to the liquid in the pot, bring to a boil. Cook for a minute or until slightly thick.
  • Pour sauce over meatballs and serve with bok choy

Website Credit: http://peacefulcooking.blogspot.com/2013/01/turkey-quinoa-meatballs-with-baby-bok.html

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