Turkey Albóndigas in Smoky Roasted Tomato-Chipotle Broth

In a medium bowl, combine the ground turkey with 100g of the cooked quinoa, minced cilantro, and a pinch of salt to form the albóndigas.

Gently roll into golf-ball-sized spheres.

In a deep Dutch oven, simmer the roasted tomato-chipotle sauce.

Gently drop the turkey meatballs into the simmering sauce.

Cover and poach for 12-15 minutes until the meatballs are cooked through and firm.

While poaching, steam the diced sweet potatoes until tender.

Fold the spinach and remaining 150g of cooked quinoa into the sauce during the last 3 minutes of cooking to wilt the greens.

Serve the meatballs in deep bowls, ensuring each portion gets a generous ladle of the smoky broth and the quinoa-sweet potato mixture.

Garnish with a squeeze of fresh lime and a dusting of fresh cilantro.