Toast the rinsed quinoa in a medium-sized saucepan. Add a dash of salt and 1 ½ cups water. Bring to a simmer, cover, and turn the heat down to low. Cook for 15-18 minutes, or until water is absorbed and quinoa is tender (another way to tell it’s done: the ring around each quinoa seed will release, making it appear that the quinoa seeds have tails).

Preheat oven to 400*F.

Place the ground turkey, feta, parsley, chopped red bell pepper in a bowl. Add the quinoa and ½ tsp. salt & pepper. Combine completely.

Scoop mixture into 2-inch balls and place in a single layer on a rimmed baking pan. Put in preheated oven and bake for 25-35 minutes, or until meatballs are cooked through.

Nutrition Info per serving: 246 calories, 25 g pro, 9 g carbs, 12 g fat, 3.5 g saturated fat, 620 mg sodium, 1 g fiber, 1 g sugar