BBQ Quinoa Meatloaf Muffins

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I've been on a big quinoa kick lately, so as soon as I saw Debbi's recipe (over at Debbie Does Dinner) for Quinoa Meatloaf Muffins, I knew what my SRC pick was going to be this month. I love that Debbi makes dinners that are only around 500 calories, so I didn't feel guilty making my decision. The quinoa basically does the same thing that breadcrumbs do in traditional meatloaf: they bind the whole thing together and add some texture. But you can't even tell it's in there! 

(Unless you're my husband and inspect your food while eating...then yes, you will notice the quinoa. Yet he still didn't mind!)

There was even a whole cupful of grated carrots in the meatloaf and neither Chris nor Bradley knew. I love sneaking extra veggies into Bradley's diet whenever I can, and it helps when the meal is super flavorful. These were moist and the BBQ sauce topping made them even better. I love that these were made with all turkey, too, so they weren't greasy and we saved a lot of calories. Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 2 lbs. ground turkey
• 2 cups quinoa, cooked
• 1 cup carrots, grated
• 1 onion, minced
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. oregano
• 1/2 tbsp. garlic, minced
• Salt and pepper, to taste
• 2 eggs
• 1 tbsp. milk

BBQ Sauce:

• 1 cup ketchup
• 2 tbsp. sugar
• 3 tbsp. apple cider vinegar
• 2 tbsp. Worcestershire sauce
• 1/4 cup onion, finely minced
• Dash or 2 of tabasco

Preheat oven to 450 degrees F. 

Combine turkey, quinoa, carrots, onion, Worcestershire, oregano, garlic, salt and pepper together. Add the eggs and milk, making sure everything holds together. 

Divide the meat mixture into 15 wells in regular size muffin tins (do not grease the pans). Each muffin should have a rounded top and be heaping full. 

Bake for 25 - 30 minutes or until done.

While the meatloaf is cooking, make the BBQ sauce. Combine all of the BBQ sauce ingredients in a small saucepan and cook for about 5 - 10 minutes on a low simmer until onions are slightly softened. Spread on meatloaf muffins about halfway into the cooking time. Add more sauce to cooked muffins, as desired.

Source: Adapted from Debbie Does Dinner

An InLinkz Link-up

Quinoa Fried "Rice"

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I made this once then I immediately found myself making it again less than five days later. Chris actually loved this so much that he asked me to make it for part of his birthday dinner. Do you know how BIG that is? Considering he always asks for the same thing for his birthday (sloppy joes {from a can} and tater tots) I considered this groundbreaking. 

Quinoa replaces the typical rice component of traditional fried rice, making this dish healthier (less calories, less carbs, more protein=a quinoa success), yet equally as delicious. This is a side dish that comes together in less than 15 minutes, and if you have a well-stocked pantry you probably won't even have to venture to the store for any ingredients. You can easily add some cooked chicken or shrimp to the dish to make it a hearty main course. It's packed with flavor and a definite "win" in my book. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 2 cups water or low-sodium chicken stock
• 1/2 cup onion, chopped
• 1/2 cup matchstick carrots, chopped
• 3 scallions, chopped
• 3 tsp. garlic, minced
• 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
• 1 tbsp. olive oil, divided
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas, thawed

Sauce:

• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

Rinse quinoa a few times in cold water.

Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the quinoa pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the quinoa mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from Cooking for Keeps