1. In a small food processor, mix cooked quinoa, egg, onion, garlic and seasoning, including salt and pepper; place the mixture into a large bowl. Add ground turkey and mix until all combined; form 1 1/2 inch size meatballs. Put 1/4 cup of brown rice flour into a plastic bag, add meatballs, 2 or 3 at a time and shake.
  2. Heat olive oil in a large nonstick pan, add the meatballs and cook on both sides until lightly brown. Pour water over the meatballs, cover and cook on low for about 15 minutes. Add pasta sauce to the pan, stir and simmer for 10 more minutes, covered.
  3. Cook brown rice spaghetti according to package directions, takes about 14 minutes. * For lower calorie, healthier version, serve over spaghetti squash.

Recipe posted 1.16.2014

How To Cook Spaghetti Squash