|Vegetables cooking in the frying pan.|
|All the ingredients are mixed in a large bowl.|
|The mixture is pressed into a loaf pan and then baked.|
|Golden brown after baking.|
LENTIL QUINOA LOAF
¾ cup brown/green lentils
2 ½ cups water
½ cup quinoa
1 cup water
1 tbsp oil
1 onion, chopped
1 carrot, thinly chopped
1 stalk celery, chopped
1 cup mushrooms, sliced
1 red pepper, chopped
2 tsp curry powder
½ cup almonds, pecans or walnuts, coarsely chopped
2 eggs, beaten
¾ cup quick cooking oats
1 cup fresh parsley or cilantro, chopped
salt and pepper to taste
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 lenders 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, celery, carrot and mushrooms and cook for about 5 minutes until the vegetables are softened. Add the red pepper and curry and continue to cook for about 4 minutes.
In a large bowl, add the 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. Serves 4 people as an entre. Serve with salsa.
Adapted from Alive Magazine, October 2010