Turkey & Quinoa Meatloaf

¼ cup quinoa
½ cup chicken stock
1 tsp rice bran oil
1 small onion, chopped
1 large clove garlic, chopped
650 g ground turkey or chopped fine
1 tbsp tomato paste
2 tbsp SIDS RINGS AROUND URANUS SAUCE
1 egg
2 tsp SIDS SALT & PEPPER
2 tbsp brown sugar
2 tsp SIDS RINGS AROUND URANUS SAUCE
1 tsp water

Rinse the quinoa vigorously in a mesh strainer. Bring the quinoa, 1 tsp SIDS SALT & PEPPER and chicken stock to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the stock has been absorbed, about 20 minutes. Set aside to cool. You can also use your rice cooker. Fluff the quinoa gently with a fork and serve.
If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
Preheat an oven to 175oC.
Heat the olive oil in a skillet. Stir in the onion then cook and stir until softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute then remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, 2 tablespoons SIDS RINGS AROUND URANUS SAUCE, egg and 1 tsp SIDS SALT & PEPPER in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons SIDS RINGS AROUND URANUS SAUCE and 1 teaspoon of stock in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the oven until no longer pink in the centre, about 50 minutes. An instant-read thermometer inserted
into the center should read at least 70oC. Let the meatloaf cool for 10 minutes before slicing and serving.