Mini Turkey Quinoa Meatloaves

Servings: 6

Calories per Serving: 208

Prep Time:

Cook Time:

Total Time: 1 hour

Ingredients

1/4 cup Quinoa (uncooked)

1/2 cup Water

1 1/2 tsps Extra Virgin Olive Oil

1/2 Yellow Onion (chopped)

2 Garlic (cloves, minced)

1 lb Extra Lean Ground Turkey

1 Tomato (diced)

1 cup Baby Spinach (chopped)

1 Jalapeno Pepper (deseeded and chopped)

1 tbsp Tamari

1 Egg

Sea Salt & Black Pepper (to taste)

1 head Cauliflower (cut into florets)

1 1/2 tsps Coconut Oil (melted)

Instructions

Preheat oven to 350oF (177oC).

Place quinoa and water in a small sauce pan over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let simmer for 12 minutes and remove from heat. Set aside.

  1. Place olive oil in a small frying pan over medium heat. Saute onions for about 5 minutes or until golden. Add minced garlic and stir for another minute. Remove from heat.
  2. In a large mixing bowl, combine quinoa, garlic/onion mix, turkey, tomato, spinach, jalapeno, tamari, egg and salt and pepper to taste. Mix well with a spatula until all ingredients are well distributed.
  3. Lightly grease a muffin tin with coconut oil or line each muffin cup with parchment paper. Spoon mixture evenly across muffin tin. Bake in the oven for 30 to 40 minutes, or until cooked through.
  4. Serve with a handful of leftover baby spinach and some lightly steamed cauliflower tossed in coconut oil, seasoned with salt and pepper.

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