Turkey & Quinoa Meatloaf

  • Ready in: 1 hour 30 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 259
Turkey & Quinoa Meatloaf


  • ¼ cup quinoa
  • ½ cup chicken stock
  • 1 tsp rice bran oil
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 650 g ground turkey or chopped fine
  • 1 tbsp tomato paste
  • 1 egg
  • 2 tsp SIDS SALT & PEPPER
  • 2 tbsp brown sugar
  • 1 tsp water


  1. Rinse the quinoa vigorously in a mesh strainer. Bring the quinoa, 1 tsp SIDS SALT & PEPPER and chicken stock to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the stock has been absorbed, about 20 minutes. Set aside to cool. You can also use your rice cooker.  Fluff the quinoa gently with a fork and serve.
    If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

    Preheat an oven to 175oC.
    Heat the olive oil in a skillet. Stir in the onion then cook and stir until softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute then remove from heat to cool.
    Stir the turkey, cooked quinoa, onions, tomato paste, 2 tablespoons
    SIDS RINGS AROUND URANUS SAUCE, egg and 1 tsp SIDS SALT & 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 SIDS RINGS AROUND URANUS SAUCE and 1 teaspoon of stock in a small bowl. Rub the paste over the top of the meatloaf.
    Bake in the oven until no longer pink in the centre, about 50 minutes. An instant-read thermometer inserted
    into the center should read at least 70oC. Let the meatloaf cool for 10 minutes before slicing and serving.

    History: Quinoa (the name is derived from the Spanish spelling of the Quechua name keen-wah) originated in the Andean region of Peru, Bolivia, Equador and Columbia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

    The nutrient composition is favourable compared with common cereals. Quinoa seeds contain essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited.