LENTIL QUINOA LOAF

January 29, 2012 1 Comment

Both lentils and quinoa are very versatile ingredients. There are so many ways to use lentils in recipes.

Although quinoa is great as a side dish, try also using it in place of oatmeal as a hot cereal in the morning. I have made recipes before using quinoa and lentils but I haven’t combined the two in the same recipe. It really worked out great! This loaf has a nutty flavor due to both the quinoa and almonds.

So here you have it……

Ingredients:

¾ cup red lentils
2 ½ cups water
½ cup quinoa
1 cup water
1 tbsp oil
1 onion, chopped
1 carrot, thinly chopped
1 cup mushrooms, sliced
1 bell pepper, chopped
2 tsp curry powder
½ cup almonds, chopped
2 chia eggs (mix 1 tablespoon chia with 1/4 cup water = 1egg)
¾ cup quick cooking oats
1 cup fresh parsley or cilantro, chopped
salt and pepper to taste

Directions:

Preheat oven to 350 degree F.
In a medium saucepan, bring the lentils and 2 ½ cups water to a boil.
Reduce to simmer, covered and cook for about 25 minutes until the lentils are tender.
Drain any excess water from the lentils.
In a separate small pan, bring the quinoa and 1 cup water to boil.
Reduce heat to simmer and cook for about 10 minutes until all of the water is absorbed.
In a frying pan, heat the oil over medium heat and add the onions, carrot and mushrooms and cook for about 5 minutes until the vegetables are softened.
Add the bell pepper and curry and continue to cook for about 4 minutes.
In a large bowl, add the chia eggs, oatmeal, lentils, quinoa, vegetables, nuts, parsley and salt and pepper. Mix well.
Pour the mixture into a loaf pan and press down until even.
Place in a 350 degree F oven and bake for 45 to 50 minutes until firm and golden brown.
Let rest for 10 minutes before slicing.