Add quinoa and 11/2 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 1/2" dice.

Quarter apple and remove core. Cut into 1/2" 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 1/4 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!