Makes 3 Servings
Macros: 208 cal, fat 10g, carbs 12g, fibre 3g, protein 19g
2 Tbsps Quinoa (uncooked)
1/4 cup Water
3/4 tsp Extra Virgin Olive Oil
1/4 Yellow Onion (chopped)
1 Garlic (cloves, minced)
227g Extra Lean Ground Turkey
1/2 Tomato (diced)
1/2 cup Baby Spinach (chopped)
1/2 Jalapeno Pepper (deseeded and chopped)
1 1/2 tsps Tamari
Sea Salt & Black Pepper (to taste)
1/2 head Cauliflower (cut into florets)
3/4 tsp Coconut Oil (melted)
Preheat oven to 350ºF (177ºC).
Place quinoa and water in a small sauce pan over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let simmer for 12 minutes and remove from heat. Set aside.
Place olive oil in a small frying pan over medium heat. Saute onions for about 5 minutes or until golden. Add minced garlic and stir for another minute. Remove from heat.
In a large mixing bowl, combine quinoa, garlic/onion mix, turkey, tomato, spinach, jalapeno, tamari, egg and salt and pepper to taste. Mix well with a spatula until all ingredients are well distributed.
Lightly grease a muffin tin with coconut oil or line each muffin cup with parchment paper. Spoon mixture evenly across muffin tin. Bake in the oven for 30 to 40 minutes, or until cooked through.
Serve with a handful of leftover baby spinach and some lightly steamed cauliflower tossed in coconut oil, seasoned with salt and pepper.
Leftovers: Refrigerate in an airtight container for up to three days.
Vegetarian: Use lentils instead of ground turkey.
Make Meat Balls: Roll into balls and fry in a pan with olive oil until cooked through.
Make Burgers: Form into patties and bake in the oven or fry in a pan.
Make a glaze: Brush the tops of the mini meatloaves with raw honey or maple syrup before baking.