- In a small pot over medium high heat, bring quinoa and chicken stock to a boil.
- Reduce heat to medium-low, cover, and simmer until quinoa is tender, and stock has been absorbed, about 15 to 20 minutes.
- Set aside to cool.
- Heat oven to 350°F.
- In a medium skillet over medium heat, heat olive oil.
- Stir in onion, carrot and bell pepper, sauté until onion has softened and turned translucent, about 5 minutes.
- Add garlic and cook for another minute; remove from heat to cool.
- In a large bowl, stir the turkey, cooked quinoa, cooked vegetables, tomato paste, cayenne, garlic and onion powder, Worcestershire, eggs, salt, and pepper until well combined.
- The mixture will be very moist.
- Shape into a loaf on a parchment or foil-lined rimmed baking sheet.
- In a small bowl, combine brown sugar and Worcestershire.
- Rub glaze over top of meatloaf.
- Bake in oven until no longer pink in the center, about 50 minutes.
- Let the meatloaf cool for 10 minutes before slicing and serving.
Serves 8.
Tip: Rinse quinoa before boiling it. This will reduce the bitterness that sometimes occurs in quinoa.
Approximate Nutrient Analysis per serving (based on large servings):
270 calories, 12 g fat, 3 g saturated fat, 125 mg cholesterol, 800 mg sodium, 14 g carbohydrate, 2 g fiber, 6 g sugar, 26 g protein
