Quinoa

1. Add rinsed quinoa and water to a pot. Bring water to a boil, cover and reduce to a simmer. Cook for 15 to 20 minutes, until light and fluffy.

Turkey meatballs

1. Pre-heat oven to 375°F (190°C).
2. Line a large sheet pan with foil and lightly grease with oil or cooking spray. Lightly spray a foil-lined rimmed baking sheet with cooking spray.
3. To make a panade, in a small bowl combine panko bread crumbs and milk. Allow to sit for 10 minutes, then use a fork to mix together to create a paste.
4. In a bowl, combine the ground turkey, panade, garlic, onion, cheese, egg, parsley, lemon zest, salt, and pepper.
5. Form turkey mixture into 1 tablespoon-sized small meatballs (about 30) and transfer to the prepared baking sheet.
6. Bake until cooked through, about 12 to 14 minutes.

Soup

1. In a large saucepan over medium heat, warm the olive oil.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and saute 1 minute.
4. Add cooked meatballs, chicken broth, thyme and rosemary. Bring broth to a boil and then reduce to a simmer for 10 minutes.
5. Add the cooked quinoa, cannelini beans, kidney beans, and spinach and cook just until the spinach wilts, about 3 minutes.
6. Add more chicken broth if desired. Season the soup salt and pepper to taste.

Recipe Source