Bolivian Caraway Quinoa Meatloaf

    Bolivian-Caraway-Quinoa-Meatloaf_215014615

    Ingredients:

    • 2 tablespoons extra virgin olive oil
    • 2 large onions, finely chopped
    • 2 medium jalapeños, seeded and finely chopped
    • 2 tablespoons caraway seeds, lightly toasted and ground
    • 4 teaspoons ground cumin
    • 3 cups cooked quinoa
    • 2 pounds ground turkey
    • 1/2 cup chopped fresh basil
    • 1/2 cup chopped Italian parsley
    • 1/2 cup chopped fresh chives
    • 1/4 cup tomato paste
    • 2 large eggs, slightly beaten
    • 2 teaspoons sea salt
    • 2 teaspoons ground black pepper

    Directions:

    1. Preheat oven to 375°F. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan.
    2. Heat oil in a heavy medium skillet over medium flame. Add onion and jalapeño, and sauté about 5 minutes or until soft. Add caraway and cumin and cook for 1 more minute.
    3. Transfer to large bowl, and add the cooked quinoa, turkey, basil, parsley, chives, tomato paste, eggs, salt, and pepper. Mix thoroughly.
    4. Transfer to prepared loaf pan. Bake 1 hour, turn oven off, and let meatloaf rest in oven for another 10 minutes.
    5. Remove and let cool for 5 minutes. Slice and serve.

    For the Quinoa:

    • Place 1/2 cup white quinoa in a fine-mesh sieve. Rinse and drain well. In a medium saucepan, combine 1/2 cup quinoa and 1 cup water (or any type of preferred stock). Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes). The quinoa is done when all the grains have turned from white to transparent and the spiral-like germ of the grain is visible. This portion yields 1 1/2 cups cooked quinoa.

    Tip: Quinoa can be cooked a day ahead and stored, covered, in the refrigerator until ready to use.

    Read More:
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    Quinoa & Chicken With Mint-Parsley Dressing
    Cinnamon Breakfast Quinoa Recipe

    Nirmala Narine is the host of Nirmala's Spice World, a culinary adventure that takes the viewer into a world of exotic spices from around the globe. Nirmala was born in Guyana, South America to parents of Indian descent. Nirmala’s grandfather, an Arya Samaj Hindu Pandit, began teaching her yoga when she was just two years old and entrusted to her ancient Ayurvedic spice recipes, techniques, and treatments to heal the body from within. These simple lifestyle practices were further enriched by her endless discoveries on her many extensive travels around the globe. Nirmala has visited more than 137 countries and counting. At the age of 6, she began to cook in a tiny kitchen with no running water or electricity. When she was 11, her family immigrated to New York City. Today, Nirmala is a sought-after speaker, author, consultant and expert on global food, culture, flavor, fragrance and lifestyle trends. Nirmala has been featured in the NY Times, on CNN, and as the Country Living “Woman Entrepreneur of the Year,” and she is also a frequent guest on The Martha Stewart Show, the CBS Early Show, and the Today Show. When she is not working, she shares her love of Vastu Shastra, farming, and ancient civilization at the American Museum of Natural History, the Smithsonian, and several public schools and orphanages in both hemispheres.