Quinoa with cutlets under a cheese crust

Ingredients:

• 1 cup quinoa
• 3 cups spinach
• 1 cup cilantro leaves
• 1 large clove of garlic
• 350 g lean ground beef
• 220 g ground turkey (1% fat)
• 1/4 cup milk with 1% fat content
• 3 tablespoons whole grain breadcrumbs
• 4 tsp Worcestershire sauce
• 1 teaspoon chili seasoning
• 1 large egg
• 4 tsp red wine vinegar
• 2 small plum tomatoes, cut into 12 rounds
• 5 tbsp. l. grated cheddar
• 12 small watermelon slices, for serving (220 g)

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. Rinse the quinoa several times through a sieve. Bring a saucepan of water to a boil. Add the quinoa and cook until tender, about 10-15 minutes. Drain and rinse the quinoa under cold water, then set aside to drain and dry.
3. Meanwhile, in a food processor, combine the spinach, cilantro, and garlic and process until finely chopped. Transfer one-third of the mixture to a medium bowl along with the ground beef and turkey, milk, breadcrumbs, 2 teaspoons Worcestershire sauce, chili spice mix, egg, 0.5 teaspoon of salt and a little black pepper. Mix everything well with your hands.
4. Mix the remaining 2 teaspoons of Worcestershire sauce with 2 teaspoons of vinegar. Form the ground meat into 4 equal-sized oval patties, each 2.5 cm thick. Place them on the prepared baking sheet. Top each with 3 tomato slices and drizzle with a little of the vinegar and Worcestershire sauce mixture.
5. Bake until the internal temperature of the meat reaches 165°F (74°C), 18-20 minutes. Drizzle with additional vinegar and Worcestershire sauce, sprinkle with cheese, and continue baking until melted, about 2 minutes more. Pat the bottom of each meatloaf with paper towels to remove excess moisture.
6. Meanwhile, in a medium saucepan, combine the quinoa, remaining spinach mixture, remaining 2 teaspoons vinegar, and 1/2 teaspoon salt and heat over medium heat until just warmed through, about 3 minutes. Divide the meatloaf among 4 plates, topping with the quinoa and watermelon wedges.