Quinoa Meatloaf

• 1/2 cup:quinoa
• 1 cup:chicken or vegetable broth
• 1 teaspoon:vinegar or apple cider vinegar
• 1 egg,:slightly beaten
• 1-1/2 pounds:ground chicken (you can use turkey)
• 1/2 cup:minced onion
• 2 teaspoons:minced garlic
• 1/2 teaspoon:salt
• 1 teaspoon:pepper
• 1 tablespoon:chopped fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon:dried chives
• 1 tablespoon:dried thyme
• 1/2 cup:ketchup
• 1/4 cup:duck sauce
• 1 tablespoon:brown sugar

Preparation

1. Place quinoa, vegetable broth and vinegar in medium sauce pan. Bring to boil.
2. Cover and simmer until water is absorbed (approximately 15 to 20 minutes).
3. Set aside and allow cooked quinoa to cool. Preheat oven to 350.
4. In large bowl, place egg and beat slightly.
5. Add ground chicken or turkey, onion, garlic, salt, pepper, parsley, chives, and cooled cooked Quinoa.
6. With hands, mix thoroughly. Place mixture evenly in greased (cooking spray coated) 11x7x1-1/2-inch Pyrex baking dish.
7. In a small bowl, whisk together the ketchup, duck sauce and brown sugar.
8. Spread evenly over the top of the meat loaf.
9. Bake for 1 to 1-1/2 hours.
10. Serves 6 to 8

You can use chicken or turkey. Check with your rabbi about the acceptability of quinoa for Pesach.