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1
Preheat the oven to 350 degrees F.
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2
Bring 1/2 cup water to boil and add your quinoa.
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3
Turn down to simmer and let cook for 8 10 minutes, until all the water is absorbed and the quinoa is nice a fluffy.
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4
Combine the turkey and quinoa in a large bowl.
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5
Dont be afraid to get your hands dirty.
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6
Food always tastes better with some added love.
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7
Now add your green onion, carrots, herbs, ginger, lime juice and salt and pepper.
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8
Stir everything together with you hands until you can easily roll them into little balls.
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9
Roll out your turkey mixture into whatever size meatballs you like (I made mine on the small side, almost bite size).
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10
Place your meatballs on a baking sheet lined with parchment paper.
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11
Bake them for 10 20 minutes, depending on the size, until they are no longer pink in the middle.
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12
Now, for the fun part.
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13
Make your pasta!
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14
With your new fabulous peeler, peel down a raw zucchini lengthwise, creating linguine-like strips.
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15
Peel until you start to hit the seeds and then flip the zucchini 90 degrees and do the same thin on that side.
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16
Repeat with all sides.
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17
When youre done, you should have an almost square core of zucchini seeds.
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18
Discard the core.
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19
Arrange your zucchini pasta in a bowl like you would any other gluten-free spaghetti.
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20
Add your meatballs on top and drizzle with extra virgin olive oil and balsamic vinegar.
