Step 1

Measure out 1 cup of quinoa, you will have a bit extra. (When I make quinoa, I prefer to make a large batch and freeze any extra so that I don't need to cook more every time I want to make this recipe.)

Step 2

Rinse the quinoa under water until the water runs clear. Do not skip this step as quinoa has a coating called saponin which will result in a bitter, unpleasant flavor if not rinsed off.

Step 3

Add 1 cup of quinoa and 1 ½ cups of water to a pot. Bring to a boil, then lower the heat to simmer and cover. Cook for 15 minutes, remove from heat to rest for 5 minutes. Uncover and fluff with a fork.

Step 4

Heat the olive oil in a skillet over medium high heat. Cook the turkey until it has browned. Cook off any water remaining in the skillet.

Step 5

Preheat your oven to 350°F.

Step 6

Mix the yogurt, honey, mustard, and pickle juice in a large bowl and stir.

Step 7

Measure out the cooked quinoa and mix all of the ingredients into the bowl until incorporated.

Step 8

Spray a mini muffin tin with oil and fill each well with the mixture. Bake in the oven for 15-17 minutes. I highly suggest buying a large mini muffin tin. It will help take your snack game to the next level. I use this 48 well Mini Muffin Tin.

Step 9

Allow the bites to cool to room temperature and place them into a large ziplock bag. Remove as much air as possible and place in the freezer. You must make sure they have cooled completely as if they are still warm when placed into the bag, steam will be trapped and lead to the formation of ice crystals.