Ingredients

• 1 cup water
• 0.5 cups quinoa , rinsed well
• 1 medium zucchini
• 1 teaspoon olive oil
• 0.75 cups sambal oelek , Indonesian chile sauce
• 1 small red onion , finely chopped
• 2 large egg whites
• 3 cloves garlic , minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 pound ground skinless turkey breast
• 3 tablespoons stone-ground mustard

Instructions

1. 1 Bring water 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 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

Nutrition per serving