1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
2 carrots, chopped
1 pound ground turkey
1 teaspoon each: salt black pepper, coriander, thyme
1 teaspoon each: mustard and lemon juice
1 Tablespoon each: olive oil and water
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat oven to 350 degrees.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and carrots cook for another 5 minutes; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, carrots, egg, and spices in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine mustard, lemon juice, olive oil and water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.