Quinoa is actually a seed and contains a complete protein profile. It needs to be rinsed before and after soaking to get rid of any saponins which can give it a bitter taste. Soak quinoa seeds overnight in water with a splash of lemon juice or apple cider vinegar and then gently cook them until just soft (about 10 minutes). I usually prepare a larger amount, have a quinoa salad for lunch and reserve enough to make the meatloaf for dinner.
Serves 4-6
600g lean beef or venison mince
1 onion finely chopped
2 cloves of garlic, crushed
1 cup grated vegetables such as carrot and or zucchini
1/4 cup cooked quinoa
1 small teaspoon natural mineral salt
good grind of black pepper
2 Tablespoons unsalted tomato paste
1 egg
heaped tablespoon finely chopped fresh oregano
handful fresh parsley finely chopped
1 small teaspoon salt
pinch of kelp pepper (optional)
2-4 Tablespoons unsalted tomato paste
sprinkle of salt
1. Preheat the oven to 150 degrees Celcius
2. Heat a cast iron or ceramic pan over a medium heat. Melt a small knob of butter or lard in the pan and when it is sizzling gently fry the onion until it starts to soften. Add the garlic, stir in and turn off the heat. Set aside to add to the final mix later.
3. Put 300g of the mince and the quinoa, grated vegetables, pepper and first teaspoon of salt in a food processor with a chopping blade. Process until it forms a paste like sausage meat.
4. Put all the rest of the ingredients, including the onion and garlic but excluding the final amount of tomato paste and salt, in a bowl and mix well. Add the paste mix from the food processor and mix gently until combined. 5. Scoop the meatloaf mix into a loaf tin/dish (I use a small-sized pyrex one). Mix the last measure of unsalted tomato paste with a little mineral salt and spread it on top to form a thin smooth layer. 6. Bake in the oven for about 60 minutes at 150 degrees Celcius
Slice and serve hot with steamed vegetables or salad. Any leftovers can be eaten cold the next day.
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