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    CHICKEN AND QUINOA MOLD     

   Ingredients :
 
cup quinoa, rinsed in water 3 times
cup water
1 teaspoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely minced
1 lb 2 oz (1/2 k) ground chicken or turkey
1 tablespoon tomato paste
1 tablespoon hot sauce (optional)
2 tablespoons Worcestershire sauce
1 egg
Salt
Black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

   Preparation:

Bring a pot of water to a boil over high heat and graduallly add quinoa, while stirring. Lower heat and continue cooking quinoa until tender and water is absorbed, approximately 15 - 20 minutes. Remove from the heat and cool.

Heat olive oil in a skillet over medium heat. Add onion and cook, stirring until soft, 5 minutes. Stir in garlic and cook 1 minute. Remove from the heat and cool.

Transfer mixture to a bowl and mix in ground chicken, cooked quinoa, tomato paste, 2 tablespoons Worcestershire sauce, hot sauce, egg, salt and pepper. Mix well.

Shape mixture into a loaf on a foil lined baking sheet.

Mix brown sugar with 2 teaspoons Worcestershire sauce and 1 teaspoon water in a small bowl and brush over the top of the meatloaf.
Bake in preheated oven to 350F (180C) for 50 minutes or until done.
Remove from the oven and cool for 10 minutes before slicing and serving.
Serve with a salad.
       
       
 
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