This month's challenge is hosted by Dawn of Spatulas on Parade. Being new to this club means I am also new to many of the member's blogs. I had never been to Spatula's on Parade before this challenge so I spent a little bit of time nosing around.
What I found is Dawn and I have a lot in common. We are both empty nesters, we both were encouraged by fb friends to start a blog and/or write a cookbook, we both have grand-daughters who we refer to as Little Miss, she has 3 kitties and I have 3 dogs and we both have son's in the military.
Dawn has a great recipe page all divided into categories. I look forward to digging further into those posts in the next few weeks.
In this club we, the bloggers, vote for which 2 ingredients we are going to get
Mix together your ingredients and shape them into 2" meatballs.
Place on a baking sheet lined with aluminum foil and bake for 20 minutes.
Start the Quinoa according to package directions.
It should take approximately the same amount of time as the meatballs to cook.
While the meatballs and quinoa are cooking put together your fish vinaigrette.
And prep your vegetables.
I placed 1/2 c. of quinoa in each bowl.
Topped it with the vegetables.
Nestled the meatballs in and garnished with the cilantro, mint and a slice of lime.
Serve with the fish sauce to be ladled on to each bowl according to taste.
Lemongrass Pork Meatball Quinoa Bowl
very slightly adapted from I am a Food Blog
1 lb. ground pork
1/2 c. panko bread crumbs
2 T. finely minced lemongrass (I used 2 T. Gourmet Garden)
2 garlic cloves, minced (I used 2 t. Gourmet Garden)
1/4 of an onion, finely diced
1/2 T. fish sauce
1 T. sugar
4 scallions, white and light green parts thinly sliced
ground pepper to taste
Preheat oven to 375*. Mix together all ingredients. Shape into 2" balls and place on a baking sheet that has been lined with aluminum foil. Bake for 20 minutes. Turn on broiler and allow to broil for a few minutes to brown a bit.
Fish Sauce Vinaigrette
1 t. Gourmet Garden garlic paste
1/8 t. Gourmet Garden chili paste
2 1/2 T. sugar
juice from 1/2 lime
3/4 c. water
2 T. fish sauce
Combine all ingredients in a jar fitted with a lid. Shake vigorously until sugar dissolves and all ingredients are blended.
Quinoa Bun Bowl
2 c. cooked quinoa
2 c. shredded romaine lettuce
1 carrot, peeled and shredded
1/2 small English cucumber, thinly sliced
2 slices lime, halved for garnish
cilantro leaves for garnish
mint leaves for garnish
Place 1/2 c. quinoa in a shallow bowl, top with the lettuce, sprinkle with the carrots, add cucumber slices. Nestle 4-5 meatballs into the bowl. Garnish with the lime, mint and cilantro. Serve with the Fish Sauce Vinaigrette adding to taste. Print Recipe