Name: Hoisin-Turkey Meatballs With Glass Noodles
Yield: 4 servings
Ingredients: Neutral oil (for greasing); ½ cup red or white quinoa, rinsed; Kosher salt; 3 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; ½ tsp. crushed red pepper flakes; 5 Tbsp. hoisin sauce, divided; 1 lb. ground turkey; 4 oz. dried glass noodles; 2 Tbsp. soy sauce; 3 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; 1 Tbsp. toasted sesame oil; 1 Tbsp. unseasoned rice vinegar; 2 tsp. sugar; 2 Tbsp. vegetable oil, divided; 2 cups sliced snap peas and/or snow peas; 2 small zucchini, cut into matchsticks (about 4 cups); 1 cup mung bean sprouts (optional); Kosher salt (optional); Sliced scallions, toasted sesame seeds, and lime wedges (for serving)

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Photo by Alex Lau

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air. This recipe from Bridget Vanaman of Mott Street in Chicago is part of Healthyish Superpowered, a dinner series honoring female activists and chefs across the country, in partnership with Caviar.

Recipe notes