Turkey and Quinoa Meatloaf

Serves 5

Ingredients
 1/4 cup quinoa, rinsed
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper

2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Directions
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Roasted Sweet Potato and Quinoa Soup

Serves: 4

Ingredients
1 very large sweet potato
1/2 large sweet onion, diced
2 carrots, diced
1 large clove garlic, minced
Olive Oil spray
Sea salt and pepper to taste
48oz chicken or vegetable stock
1 cup cooked quinoa
1/2 cup Panko crumbs
Butter flavored spray
1/3 cup finely grated Parmesan

Instructions
Preheat oven to 400F. Peel and  dice large sweet potato and put on a rimmed baking sheet. Spray with olive oil and sprinkle with sea salt. Roast in the oven for 20 min. In a large pot, saute onion, garlic and carrot with olive oil spray  until all vegetables are completely tender. With a hand blender or standup blender, mix until pureed. Adjust seasoning. Add quinoa and reheat.
For the panko topping, in a frying pan  add the panko, spray with butter flavor and cook until lightly browned. Add the parmesan and stir to combine.
Top each bowl of soup with the panko crumbs. Delicious!!!

Calories-178, Fat-3.4 g, Fiber-3.7g, Protein-10.5g, Vitamin A-295%, Vitamin C-21%, Calcium-14%, Iron-11%