Caprese Quinoa and Turkey Meatball Casserole

Ingredients

Serving Size	2 meatballs and about 3/4 cup quinoa
Amount Per Serving
Calories	470
Calories from Fat
% Daily Value*
Total Fat 21g	27%
Saturated Fat 8g	40%
Trans Fat
Cholesterol 105mg	35%
Sodium 1030mg	45%
Total Carbohydrates 37g	13%
Dietary Fiber 4g	14%
Sugars 6g
Protein 31g
Vitamin D 0% Calcium 30% Iron 20% Potassium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

Preheat your oven to 375°F degrees.
Step 2

Begin by rinsing your quinoa thoroughly.
Step 3

In a greased 9x13 pan, add the rinsed quinoa to the bottom of the pan.
Step 4

In a sauce pan, heat the spaghetti sauce and chicken broth until hot. Remove from the stovetop and pour the liquid over the quinoa, until it is fully covered.
Step 5

Place meatballs on top of the quinoa and finish with thin slices of mozzarella (you can put them over the meatball or just dabble on top of the dish).
Step 6

Cover the dish tightly with foil and bake for 35-40 minutes. During the last 5-10 minutes, remove the foil to melt the cheese fully.
Step 7

While the dish is baking, pour balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil.
Step 8

Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. When it begins to coat the back of a spoon, you will know that it is fully reduced. Set aside to cool while the casserole bakes.
Step 9

Cook until the meat reaches an internal temperature of 165°F using a meat thermometer.
Step 10

Once your dish is done baking, garnish with thinly sliced basil and your balsamic reduction.