Ingredients:

  • 1 lb ground turkey (lean)
  • 1 cup cooked quinoa, cooled
  • 1/2 cup finely grated carrots
  • 1/2 cup fresh baby spinach, packed
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp almond flour

Instructions:

  1. Place the baby spinach, grated carrots, and cooked quinoa into the food processor and pulse until the mixture forms a velvety, consistent paste with no large visible chunks of spinach.
  2. In a large mixing bowl, combine the ground turkey, vegetable-quinoa paste, beaten egg, Parmesan cheese, garlic powder, onion powder, and salt. Mix until fully incorporated and the mixture feels tacky.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Using a small scoop, form the mixture into 1-inch balls and flatten them slightly into discs on the baking sheet.
  5. Optional: Lightly brush the tops of the discs with olive oil and sprinkle with a pinch of almond flour for a crispier crust.
  6. Bake for 18–20 minutes until the edges are mahogany-colored and the centers feel firm to the touch.