If you’re a quinoa lover than you must try it in your meatloaf, de nos amis Whole Foods

Ingrédients

  • 1 oignon, quartiers
  • 4 gousses d'ail
  • 1 grosse carotte, quartiers
  • 1 celery stalk, quartiers
  • 2 1/2 tasses bébé épinards
  • 1 œuf, lightly beaten, ou 1 tablespoon chia seeds soaked in 1/4 tasse d'eau pour 15 minutes
  • 1 1/2 pound lean ground meat (turkey or chicken)
  • 1 1/4 tasse de quinoa, cooked then cooled
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cuillère à café de poivre noir moulu
  • 1/4 cup ketchup or barbecue sauce

Itinéraire

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. Transférer dans un grand poêlon. Add carrot and celery to the food processor, and pulse until chopped. Ajouter les épinards et le pouls quelques fois plus. Ajouter à la poêle. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, sur 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.

Add egg, viande hachée, 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 pouces de large et 10 pouces de long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Cuire jusqu'à ce que cuit et doré, sur 40 minutes. Cool 5 minutes avant de trancher.

Information nutritionnelle

Par portion: 170 calories (30 à partir de matières grasses), 3.5g lipides, 0.5g de graisses saturées, 80mg de cholestérol, 360mg de sodium, 13g de glucides (2g de fibres alimentaires, 3g de sucre), 21g de protéines