While sitting in the orthodontist’s waiting room with my daughter for what seemed like forever, we flipped through every magazine they had!

Our orthodontist’s office selection of magazines is much better than our dentist’s office. At least the choices are less than a year old!

Megan and I scrutinized the glossy pages for a scrap of something interesting to bide our time.

I believe it was magazine #5 that held our interest. Sorry, I looked at so many, I don’t remember the specific copy.


If you have been around Pork Chop Tuesday for a while, you have read about our experiences with quinoa. If you are new, you can catch up here and here.

Megan was beyond excited about trying Quinoa Meatballs and asked if we could have them for dinner. Fortunately, I had just picked up some ground pork on sale for $1.81 a pound!

I snapped the picture of the recipe with my iPad.

We finally made it out of the orthodontist’s office and headed home.

Quinoa Meatballs-raw

I had to tweak the recipe a little, not too much though. I used yellow onion rather than shallots. I will be amazed if my little Walmart ever carries shallots. I had my hesitations about the cinnamon. I am ANTI Cincinnati Chili, which uses pumpkin pie spice-yuck! I used the cinnamon anyway. I think I may leave it out next time. Although, the cinnamon gives the meatballs an exotic flavor. I also think it helps mask some of the garlic.

I used my small scoop to form the meatballs. I didn’t round them out in my hand. I just scooped them onto the parchment. Next time I will take time to form them a little better.

I think they look a little weird.

Quinoa Meatballs-cooked

Part of the strange appearance is the quinoa! It looks like my meatballs have the measles or something!

The whole crew was anxious to try this new dish. Check out their comments in the Critics’ Corner.

Quinoa Meatballs for supper

Hopefully, this blog post will serve as your inspiration, and you won’t have to pour over magazines in the orthodontist’s office.

Critics’ Corner

Chip: These are better than good but less than great. I’d certainly eat and enjoy them again.

Megan: I didn’t expect them to be kinda spicy, but they were delish!

Katie: LOVE them! : )

One of the goodies in my “swag bag” at Foodie Friday at the Arkansas Women Bloggers conference I attended was this cookbook from the Arkansas Beef Council.

Beef Council Cookbook

I have a slight addiction to cookbooks, so you can imagine my excitement.

As a perused the glossy pages, one recipe jumped out at me. The reason…


You may remember my previous experience with quinoa. Click here for a refresher. I have to say, after that experience, I was determined to not be defeated by a grain!

I am happy to report success using quinoa in the Rock and Roll Beef Wraps. Although, at first, I thought it sounded like a weird thing to add to a beef dish like this one.

Beef and Quinoa

Quite frankly, I am surprised I tried this recipe at all. It had another strange twist–coleslaw mix! Really?! Okay.

Slaw Mix

Oh, and there was this, too…

Ranch Dipwell, ranch dip is not too weird.

beef mixture

It all cooked down quite nicely though.

Then you put it in a tortilla, thus the “wrap”. We used whole wheat tortillas. You can use whatever kind you like.

filling the tortilla

The optional toppings listed on the recipe are apple slices, red bell peppers strips, cucumber slices, carrot slices, sliced almonds or chow mein noodles. We had yellow peppers from the garden and yummy Honeycrisp apples. Again, different type of stuff for our little table.

yellow peppers

honeycrisp apples

add apples and peppers

I cut my wrap on a diagonal thinking that I would be all fancy for a picture. I recommend you skip this fanciness. My wrap kinda fell apart and it didn’t really look that good for the picture, in my opinion.

that's a wrap

I did like this recipe. I really liked having the pepper and apple in there. The honeycrisp apples are especially yummy! The sweetness of the apple helped cut some of the saltiness of the Ranch Dip. I think next time I will cut back on the mix a bit. (Amount listed below is the original amount in the recipe.)

This was an adventurous thing for me to try. I do feel as if I have won, at least this round, against QUINOA!

Rock and Roll Beef Wraps
1 pound ground beef
1 cup water
1/3 cup uncooked quinoa
2 tablespoons dry ranch dressing mix (see note above about the mix)
1/4 teaspoon black pepper
2 cups packaged broccoli or coleslaw mix
4 medium tortillas
  1. Brown and drain the ground beef.
  2. Stir in water, quinoa, ranch dressing mix and pepper-bring to a boil. Reduce heat; cover and simmer 10-15 minutes until quinoa is tender.
  3. Stir in slaw; cook uncovered 3-5 minutes or until slaw is tender-stirring occasionally.
  4. Divide mixture evenly among the tortillas. Add desired toppings (see above). Roll it up and enjoy!

Critics’ Corner

Chip: It was different–unusual flavors and textures–but it was good.

Megan: It was a rock concert of flavor.

Katie: What can I say? I loved it (for the quinoa). It was a bit too salty.

We tried quinoa for the first time the other night. I’ve heard all the hype and praise. Being a food blogger, I figured I should try it. I was easy enough to prepare–2 cups liquid to 1 cup quinoa. I used chicken broth. We all liked it. It had a nuttiness about it similar to brown rice.

The box, boasting of quinoa’s high protein content and versatility, suggested quinoa for breakfast.


This morning I gave it a whirl. I used 2 cups milk this time. I expected it to be similar to oatmeal, I suppose. We may never know.


I’ll just let you imagine how my microwave looked! Ugh! Breakfast was ruined and pricey quinoa was wasted.

Do any of you eat quinoa for breakfast? If so, please, share your success!