Source: dLife

A delicious, gluten free meatloaf with extra protein from quinoa.

Servings

0.25 cup chopped parsley
2 medium garlic cloves , minced
1 eggs
1 tsp salt (optional)
0.5 tsp black pepper
3 oz tomato paste
1 cooking spray (gluten free)
0.5 cup quinoa , uncooked
1 cup low sodium chicken broth (gluten free)
1 tsp rice vinegar
1.5 lb ground turkey, 7% fat, raw
1 yellow onion , minced

1 In medium saucepan, bring quinoa, broth and vinegar to boil. Cover, reduce heat and simmer 20 minutes or until all liquid is absorbed. Set aside and cool to room temperature.
2 Preheat oven to 400°F.
3 In large bowl, mix with hands, turkey, onion, parsley, garlic, egg, salt, pepper, tomato paste and quinoa.
4 Coat oven proof loaf pan with cooking spray. Shape meatloaf mix into pan, slightly rounding top.
5 Bake 40 minutes, or until internal temperature reaches 165°F.