In a small saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly. You'll need about 1.5 cups cooked quinoa.

Preheat oven to 375°F. In a large bowl, combine ground turkey, cooked quinoa, diced onion, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Mix gently with your hands just until combined - do not overmix or the meatloaf will be tough.

Transfer mixture to a 9x5 inch loaf pan and press gently to form an even loaf. Bake uncovered for 40 minutes until the top is set and the internal temperature reaches 150°F.

While the meatloaf bakes, stir together ketchup, brown sugar, and apple cider vinegar in a small bowl until smooth.

Remove meatloaf from oven, spread glaze evenly over the top, and return to oven for 10-15 minutes until glaze is set and internal temperature reaches 165°F. Let rest for 10 minutes before slicing - this keeps the juices from running out.