Quinoa is getting quite a lot of press these days, but it’s not new on the health food scene. This grain-like crop was harvested for its tasty seeds in the Andean region of South America. The Incas believed that the crop was sacred, so you know it’s gotta be good. Many modern-day quinoa connoisseurs (quinoisseurs?) enjoy it as a healthier alternative to white rice, and find it just as versatile.

Nutritionally, quinoa packs quite the punch. Besides being high in protein (12 – 18%), it is also fan excellent source of the dietary fibre your colon needs, in addition to being high in minerals and essential amino acids not found in rice or wheat. What’s more, quinoa is gluten-free and is considered easy to digest.

Read on for a homey, healthy meatloaf recipe that uses protein-rich quinoa and cuts fat with lean turkey. The CCAC encourages you to try levitra professional healthier, colon-smart alternatives to your favourite comfort foods whenever possible!

TURKEY AND QUINOA MEATLOAF

  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 large garlic clove, chopped
  • 1 package lean ground turkey
  • 1 tablespoon tomato paste
  • 1 tablespoon hot pepper sauce (or more, to taste)
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon water

DIRECTIONS

  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 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  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. Add the garlic and cook for another minute; remove from heat to cool.
  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. 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 (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.