Balsamic Glazed Turkey Meatballs with Herbed Quinoa

Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. In a medium saucepan, bring 2 cups of chicken broth to a boil.

Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, in a large bowl, combine 1 pound of ground turkey, 1/2 cup of breadcrumbs, 1 large egg, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix the turkey mixture gently with your hands until just combined. Don't overmix or the meatballs will become tough.

Form the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 165°F).

While the meatballs cook, prepare the balsamic glaze by combining 1/3 cup balsamic vinegar, 2 tablespoons honey, and 1 tablespoon tomato paste in a small bowl.

When meatballs are cooked through, pour the balsamic mixture over them in the skillet. Reduce heat to low and simmer for 3-5 minutes until the sauce thickens and coats the meatballs.

Fluff the cooked quinoa with a fork and stir in 1/4 cup chopped parsley, 2 tablespoons chopped chives, 1 teaspoon lemon zest, and 1 teaspoon dried basil.

Serve the glazed meatballs over the herbed quinoa, spooning any extra glaze over the top.