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Quinoa Turkey Meatloaf

Updated on November 24, 2012

Cook Time

Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: serves about 4


  • 1/4 cup uncooked quinoa
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup orange or yellow bell pepper, chopped
  • 1 cup spinach or kale, finely chopped
  • 1-2 cloves garlic, minced
  • 1/2 onioin, fincely chopped
  • 1/4 cup carrots, shredded and finely chopped
  • 1 TBS Franks Hot Sauce
  • 1 egg, (1 TBS apricot puree can substitute)
  • 1 tsp (kosher) salt
  • 2 TBS worcestershire sauce
  • 20 oz ground turkey
  • 1 TBS grapeseed or extra virgin olive oil


  1. Preheat oven to 350 degrees.
  2. Bring the quinoa and chicken broth to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 3-5 minutes. Add the garlic and spinach or kale and cook for about another minute; remove from heat.
  4. Stir the turkey with everything else (including cooked quinoa and garlic/onion/greens) in a large bowl until well combined. It will be very moist! Shape into a loaf and place in loaf pan or baking sheet.
  5. Bake in the preheated oven about 50 minutes (or until no longer pink). Let stand about 10 minutes and serve!


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