Quinoa (pronounced keen-wah) is a grain-like crop grown primarily for its edible seeds and is considered a pseudocereal rather than a true cereal. Nutritionally, quinoa contains a balanced set of essential amino acids and is a good source of protein. It's also a good source of dietary fiber, phosphorus, magnesium and iron. Quinoa is gluten-free and considered easy to digest, too.
This all makes it a terrific food to add to your every day cooking, which is why I bought the nearly 4 pound bag of Bob's Red Mill Organic Grain Quinoa at Costco. I figured I’d come across a quinoa recipe I would want to make like this one in the Denver Post for Quinoa Turkey Meatloaf.
The recipe comes from Nirmala's Edible Diary: A Hungry Traveler's Cookbook with Recipes from 14 Countries and has more of a Mexican flare since it featured jalapenos and ground cumin. Instead, wanting to use the jar of Mezzetta Sun Ripened Dried Tomatoes in Olive Oil, I decided to remake it with an Italian flare.
Quinoa Meatloaf with Sundried Tomatoes (gluten free)
For the quinoa
- 1/2 cup uncooked quinoa
- 1 cup water
For the meatloaf
- 2 tablespoons extra- virgin olive oil
- 1 large onion, finely chopped
- 1 8-ounce jar of Mezzetta Sun Ripened Dried Tomatoes in Olive Oil (Tomatoes drained and chopped into small pieces. Rinse to remove extra oil.)
- 1 tablespoon dried oregano
- 1 1/2 cups cooked quinoa
- 1 pound ground venison (Feel free to use any kind of ground lean meat like beef or turkey.)
- 1 tablespoon dried basil
- 1 clove of garlic clove, minced
- 2 tablespoons tomato paste
- 1/4 cup of egg white substitute
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
To cook quinoa:
- Place dried quinoa in a fine-mesh sieve. Rinse and drain well.
- In a medium saucepan, combine the drained quinoa and water and bring to a boil.
- Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.
To make meatloaf:
- Preheat oven to 375 degrees.
- Grease a glass loaf pan with a cooking spray.
- In a heavy skillet, heat the olive oil over medium heat.
- Add the onion and saute until soft, about 5 minutes. Add the oregano and basil 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.
Nutrition information from Calorie Count, amount per serving
Total Fat 13.9g
Saturated Fat 4.1g
Total Carbohydrates 33.1g
Dietary Fiber 4.5g
Vitamin A 10% RDA
Vitamin C 14% RDA
Calcium 6% RDA
Iron 30% RDA
Nutrition Grade A
Weight Watchers POINTS = 8 (reduce portion size to lower POINTS)
Disclosure: Mezzetta provided me with a jar of Sun Ripened Dried Tomatoes in Olive Oil to sample.