|½||cup quinoa, rinsed and drained|
|1||tablespoon olive oil|
|1||large onion, finely chopped (2 cups)|
|2||carrots, coarsely grated (1 cup)|
|1||rib celery, finely chopped (½ cup)|
|2||teaspoons Italian seasoning|
|1||1/ 2 lbs lean ground beef, preferably grass fed|
|2||large eggs, lightly beaten|
|½||cup chopped fresh parsley|
|2||tablespoons Worcestershire sauce|
|6||Tablespoons organic ketchup|
* Cook quinoa following package directions (you should have 1 1/2 cups of cooked quinoa ). Drain if necessary and transfer to large bowl.
* Heat oil in medium skillet over medium heat. Add onion, carrots, celery, and Italian seasoning and cook, stirring, until tender, about 7 minutes. Transfer to bowl with quinoa and let cool.
*Add beef, eggs, parsley, Worcestershire, and 1/2 teaspoon each salt pepper. Mix to together until just combined. Form into small balls, place in muffin tin, and gently frost each loaf with ketchup.
* Cook at 375 degrees for 25 minutes; or until instant-read thermometer inserted in center registers 160 degrees.