Turkey and Quinoa Meatloaf
By: Leah Rodrigues
Published: August 24, 2012

Turkey and quinoa meatloaf is good and good for you.  Enjoy your favorite comfort food with a healthful twist.  Turkey has less saturated fat compared to beef and less calories.  Quinoa is packed with fiber, iron, and protein and adds texture to the meatloaf.  Serve this turkey and quinoa meatloaf with steamed vegetables and roasted potatoes.
 
Turkey and Quinoa Meatloaf
 
Ingredients:
 
1/2 cup uncooked quinoa
1 cup water
2 tablespoons olive oil
1 onion, finely chopped
1 medium jalapeño, seeded and finely chopped
1 tablespoon ground cumin
1 cup cooked quinoa
500 grams ground turkey
1/4 cup fresh basil, chopped
1/4 cup fresh or dry chives, chopped
2 tablespoons tomato paste
1 large egg, lightly beaten
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
 
Directions:
 








In a medium saucepan, combine the drained quinoa and water. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.


   
In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and sauté until soft, about 5 minutes.


   
Add the cumin and cook 1 minute more. Transfer to a large bowl.


   
Add the remaining ingredients to the bowl and mix thoroughly. Form a meat loaf.


   
Transfer to the prepared loaf pan and  bake for 45 minutes at 200°C, or until done.


   
Let the meatloaf rest for 10 minutes before you slice it. Serve with potato salad.

In a medium saucepan, combine the drained quinoa and water. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.


     
In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and sauté until soft, about 5 minutes.


     
Add the cumin and cook 1 minute more. Transfer to a large bowl.


     
Add the remaining ingredients to the bowl and mix thoroughly. Form a meat loaf.


     
Transfer to the prepared loaf pan and  bake for 45 minutes at 200°C, or until done.


     
Let the meatloaf rest for 10 minutes before you slice it. Serve with potato salad.