Ingredients
| 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 |
Directions
* 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.
