Add quinoa and 1½ cups water to medium pot over medium-high heat and bring to a boil. Once boiling, lower heat to medium and cook until no water remains, 16-20 minutes. While quinoa cooks, prepare ingredients.

Cut broccoli into bite-sized pieces. Coarsely chop spinach. Core tomato and cut into ½" dice. Quarter apple and remove core. Cut into ½" slices. Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes. While broccoli cooks, make meatballs.

In a mixing bowl, combine ground chicken, spinach, cheese and a pinch of salt. Form mixture into 8 equally-sized meatballs. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 11-13 minutes. Remove from burner.

Place another medium non-stick pan over medium-high heat. Add tomatoes and 1 tsp. olive oil to hot pan and cook until tomato starts to soften, 1-2 minutes. Stir in tomato paste, cream cheese, and ¼ cup water. Cook sauce until slightly thickened, 2-3 minutes. Plate dish as pictured on front of card, mixing broccoli into quinoa, serving sauce over meatballs, and serving apple slices on the side. Bon appétit!