Ingredients

• 1 cup chicken broth
• 1 cup quinoa
• 1 tablespoon coconut oil
• 2 teaspoons olive oil
• 1 medium onion , chopped, or more to taste
• 4 cloves garlic , chopped, or to taste
• 6 pounds ground turkey
• 1 cup water
• 2 large eggs
• 0.25 cups liquid aminos , such as Bragg®
• 0.25 cups maple syrup
• 2 tablespoons Sriracha sauce , or more to taste
• 2 tablespoons tomato paste
• 1.5 tablespoons prepared yellow mustard
• 0.25 tablespoons Mediterranean sea salt
• 0.25 tablespoons ground black pepper
• 0.5 cups ketchup , or to taste

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Let quinoa chill, 8 hours or overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
4. 4 Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
5. 5 Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
6. 6 Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.

Nutrition per serving