Quinoa turkey mini loaves
Kids will love to help and shape these little loaves and pair them up with mashed sweet potatoes for a delicious meal
290 cal Serves 4
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Step 1In a non-stick skillet set over medium heat, cook quinoa for about 5 minutes or until it starts to pop. Stir in oil, onion, garlic and thyme leaves and cook for about 3 minutes or until onion is softened. Let cool slightly.
Step 2In a bowl, combine flax with water; let stand for 1 minute. Stir in turkey, cooked quinoa mixture, tomato paste and pepper until well combined.
Step 3Shape into 4 small ovals and place on parchment paper or foil lined baking sheet. Brush with ketchup, if using
Step 4Bake in 375° F (190° C) oven for about 25 minutes or until meat thermometer registers 165° F (70° C).
Bake these meatloaves and freeze for a lunch or dinner later in the week. You can substitute regular quinoa for the tri colour.
Per serving (1 meatloaf)
- 26 g
- 80 mg
- 548 mg
- Total fat
- 11 g
- Saturated fat
- 2.5 g
- 100 mg
- 20 g
- 3 g
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation
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