||Preheat the oven to 180°C. Grease and line the base and long sides of a 10cm x 21cm loaf tin with baking paper.
||Place the quinoa in a small saucepan with 1 cup of water and bring to a simmer. Reduce heat to low and cook for 10-12 minutes until the water has evaporated. Allow to cool.
||Grate zucchini and sprinkle lightly with salt. Place in a sieve set over a bowl and leave to drain for 10 minutes. Squeeze zucchini firmly to extract excess liquid.
||Place beef mince, cooked quinoa, zucchini, carrots, paprika, garlic, egg and half the cheese into a large mixing bowl. Season with salt and pepper and mix well until combined.
||Place mixture into the loaf tin, smooth the top and sprinkle with the remaining cheese. Bake for 1 hour or until juices run clear, or a meat thermometer reads 71°C. Allow to cool for 20 minutes, pour off juices, place on a cooling rack and set over a tray to cool. Slice and serve with a green leafy salad.