Adapted slightly from Nirmala's Edible Diary: A Hungry Traveler's Cookbook with Recipes from 14 Countries, this recipe serves 4-6.
2 Tbsp extra-virgin olive oil
1 large onion, finely chopped
1 medium jalapeño, seeded and finely chopped
1 Tbsp ground cumin
1-1/2 cups cooked quinoa (1/2 cup quinoa cooked with 1 cup of water)*
1 lb ground turkey (I use 93% fat-free)
1/4 cup chopped fresh basil
2 Tbsp tomato paste
1 Tbsp tomato ketchup
1 large egg
1 tsp coarse sea salt
1 tsp fresh black pepper
Preheat oven to 375°F. Coat an 8-1/2x4-1/2x2-1/2-inch loaf pan with cooking spray, and set aside.
In a small frying pan, heat the olive oil over medium heat. Add the onion and jalapeño to the pan, and cook, stirring frequently, for 3-4 minutes, until the onion is soft. Stir in the cumin, and cook for one minute. Remove from heat.
In a large mixing bowl, combine the onion mixture and the remaining ingredients. (*I'm a total convert to Karina's method of cooking quinoa in a rice cooker.) Mix thoroughly, and transfer to the loaf pan. Bake for one hour. Turn the oven off, and let the meatloaf sit in it for 10 minutes. Then, remove from the oven, and let the meatloaf cool for 5 minutes before slicing and serving.