From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.
Ingredients
For the quinoa
1/2 cup uncooked quinoa
1 cup water or stock, any kind
For the meatloaf
2 tablespoons extra- virgin olive oil
1 large onion, finely chopped
1 medium jalapeño, seeded and finely chopped
1 tablespoon ground cumin
1 1/2 cups cooked quinoa
1 pound ground turkey
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
2 tablespoons tomato paste
1 large egg, lightly beaten
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Directions
Cook quinoa: Place dried quinoa in a fine-mesh sieve; rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.
Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute 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. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.
