TURKEY AND QUINOA MINI MEAT LOAVES

Makes: about 20

1 tbsp (15 mL) canola oil

■

1 cup (250 mL) diced onion

■

1 cup (250 mL) diced red bell

■ pepper

2 cloves garlic, finely chopped

■

1 tsp (5 mL) chili powder

■

1 tsp (5 mL) ground cumin

■

1 tsp smoked paprika

■

1 lb (454 g) ground turkey

■

1 can (19 oz/540 mL) black

■ beans, rinsed and drained

2 cups (500 mL) cooked quinoa,

■ cooled

2 cups (500 mL) medium salsa,

■ divided

1 1/2 cups (375 mL) shredded

■

Monterey Jack cheese, divided 1 cup (250 mL) frozen kernel

■ corn

2 large eggs, lightly beaten

■

2 tbsp (30 mL) chopped fresh

■ cilantro

1 tsp (5 mL) grated lime peel

■

1/8 tsp (0.5 mL) cayenne pepper

■

1/8 tsp (0.5 mL) salt

■

1. Preheat oven to 375 F (190 C).

2. Heat oil in a medium non-stick frying pan over medium heat. Add onion and red pepper; sauté until softened, about 3-4 minutes.

3. Add garlic, chili powder, cumin and paprika; cook, stirring, for 1 minute. Remove from heat and cool to room temperature.

4. Combine onion mixture, turkey, beans, quinoa, 1 cup (250 mL) salsa, 1 cup (250 mL) cheese, corn, beaten eggs, cilantro, lime peel, cayenne pepper and salt until blended.

5. Spoon mixture into greased muffin cups. Dividing equally, top mixture in each muffin cup with remaining 1 cup (250 mL) salsa and remaining 1/2 cup (125 mL) cheese.

6. Bake until meat loaves are lightly browned on top and a meat thermometer inserted in centres registers 175 F

(80 C), about 35-40 minutes. Let stand for 5 minutes before serving.

Note: Quinoa should be thoroughly rinsed and drained, then cooked using a ratio of one part quinoa to two parts water. Bring water to a boil in a saucepan. Stir in quinoa and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and quinoa is tender. Fluff quinoa with a fork. Cooking

3/4 cup (180 mL) quinoa should yield more than enough cooked quinoa for this recipe.