Makes 4-6 servings.
- 1/4 cup quinoa, rinsed
- 3/4 cup chicken broth
- 1/4 cup Craisins®
- 1 Tbsp. olive oil
- 1/2 cup onion, minced
- 1 cup kale leaves, chopped
- 1 Tbsp. minced garlic
- 1 tsp. dried thyme
- 1/4 tsp. crushed red chili pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 cup carrot, minced
- 1/2 cup baby spinach leaves, choppped
- 1 egg, beaten
- 6 oz. brie
- 1 pkg. (1.25 lbs.) ground turkey
In medium saucepan, cook quinoa, broth and Craisins® over medium-high heat to low bubble for 15 minutes stirring occasionally until most of liquid is absorbed. Set aside.
Cut brie into 1/2 inch cubes. Place on a plate or tray and freeze. In large skillet over medium-high heat, add olive oil, onion and kale and sauté until kale is wilted. Add garlic, thyme, pepper flakes, salt and pepper, and sauté for 1 minute. Remove from heat. Add quinoa mixture to sautéd vegetable mixture and set aside.
Preheat oven to 375° F. In large bowl, mix turkey and egg. Add carrots, spinach and quinoa-vegetable mixture. Mix well. Fold in frozen brie cubes until well distributed. Place in loaf pan, pat down, smooth top. Bake in middle of oven at 375° F at center, approx 45 minutes. Let cool for 10 minutes before transferring to serving platter.
*Brie is easier to cut if chilled. Using a sharp, moistened knife helps as well.