In my quest for a healthier diet, I have learned about Quinoa. I had never heard of it before one of my friends that has a gluten allergy introduced me to it. I have been trying to incorporate this into my low carb diet and have found that this is one great way to do so!
Turkey and Quinoa Meatloaf
1/4 Cup quinoa
1/2 Cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package lean ground turkey
1/2 Cup ketchup
1 Tablespoon hot pepper sauce (I like Frank’s Red Hot)
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons of Spice Chicks La Bella Donna Tuscan Blend
2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15-20 minutes. Set aside to cool.
2. Preheat oven to 350 degrees F
3. Heat the olive oil in a skillet over medium heat. Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Ass the garlic and cook for another minute, remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, ketchup, hot sauce, 2 Tablespoons Worcestershire, egg, salt, pepper and Spice Chicks La Bella Donna Tuscan Blend in a large bowl until well combines. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.