If you’re a quinoa lover than you must try it in your meatloaf, de nuestros amigos en Whole Foods


  • 1 cebolla, en cuartos
  • 4 garlic cloves
  • 1 large carrot, en cuartos
  • 1 celery stalk, en cuartos
  • 2 1/2 tazas de espinacas tiernas
  • 1 egg, lightly beaten, o 1 tablespoon chia seeds soaked in 1/4 cup water for 15 acta
  • 1 1/2 pound lean ground meat (turkey or chicken)
  • 1 1/4 taza de quinua, cooked then cooled
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cucharadita de pimienta negro
  • 1/4 cup ketchup or barbecue sauce


Preheat the oven to 425°F and line a small baking sheet with parchment paper.

Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, acerca de 8 acta; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.

Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, acerca de 40 acta. Cool 5 minutes before slicing.

Información Nutricional

Por porción: 170 calorías (30 de la grasa), 3.5g grasa total, 0.5g de grasa saturada, 80mg de colesterol, 360mg de sodio, 13g de hidratos de carbono (2g de fibra dietética, 3g de azúcar), 21g de proteínas