Vividly red in color, paprika is made from ground Capsicum chili peppers. It doesn’t pack the punch you’d expect from a chili. Instead, it has a sweet flavor and a delicate aroma that can vary from fruity to sharp. Do you know what foods spices go with?
The seasoning is used as an ingredient throughout the world to season and color rice, stews and soups, such as this one from Mexico, as well as, as an ingredient mixed with meats and other spices, too. In the United States, paprika is frequently sprinkled on foods as a garnish. The flavor is more effectively produced by heating it gently in oil.
Quinoa is used as a binding ingredient in this recipe (instead of bread). Some think quinoa is a pasta because of its texture, but quinoa is a seed. It can be prepared like whole grains such as rice or barley. You can vary meals by serving cooked quinoa, instead of rice, pasta or potatoes. Of all the whole grains, quinoa has the highest protein content. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain and is almost always organic.
Albondigas Verde with Sweet N Smoky Glaze
Serves 6
1/2 cup Weber® Hickory Smoke BBQ Sauce
2 tablespoons chipotle salsa
1/4 cup quinoa
1/2 cup water
1 cup very finely minced fresh spinach (2 ounces)
1/4 cup fresh minced cilantro
1/2 cup finely minced onion
2 cloves garlic cloves, minced
1 teaspoon Spice Islands Cumin, Ground
1 teaspoon Spice Islands Paprika, Smoked
1/4 teaspoon Spice Islands Sea Salt
1/4 teaspoon Spice Islands Pepper, Black Medium Grind
1 egg, lightly beaten
1 pound fresh ground turkey breast
1-1/2 tablespoons Mazola® Corn Oil
Mix together barbecue sauce and salsa; set aside.
Rinse quinoa thoroughly with cold water using a fine mesh strainer. Heat 1/2 cup water to boiling in a small saucepan; add quinoa. Return to a boil; reduce heat, cover and simmer 12 to 15 minutes or until all water is absorbed. Remove from heat, fluff, cover and let sit 5 minutes.
Combine spinach, cilantro, onion, garlic, cumin, smoked paprika, salt, black pepper, egg and quinoa in a large mixing bowl. Stir in turkey and mix thoroughly.
Wet hands and portion into 1-inch meatballs; set aside.
Heat 2 teaspoons oil in a large (10 to 12-inch), nonstick skillet over medium-high heat. Add half of the meatballs to skillet and brown all sides until cooked through, about 10 minutes. Removed cooked meatballs from skillet, cover and keep warm.
Add remaining oil and repeat cooking process for remaining meatballs. Place all cooked meatballs in skillet. Pour sauce over top; gently stir over medium-low heat for 5 minutes until meatballs and sauce are fully heated. Serve with fresh greens, tomatoes and raw carrots.
Nutritional Information (amount per serving)
Calories 344; Carbohydrates 25g; Cholesterol 140mg; Fiber 4g; Fat 28g; Sodium 1086mg; Protein 28g
* Sources: Wikipedia, Spice Islands Paprika, Spice Island Recipe
Spice Islands® searches remote areas of the globe from from Madagascar to Saigon to California to find flavorful ingredients. From allspice to wasabi, find flavorful spices and herbs. All you have to do is visit the spice aisle of your grocery store. Spice Islands® Island is a registered trademark of ACH Food Companies, Inc.
Cholesterol is an essential substance for the body's normal function, but when cholesterol levels in the blood get too high, it becomes a silent killer that puts the body at risk for heart attack. There are two types of cholesterol. Good (HDL) and Bad (LDL).