Tuesday, October 5, 2010


Both lentils and quinoa are very versatile ingredients.  There are so many ways to use lentils in recipes. Besides using quinoa as a side dish to your main dish, you can use quinoa 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.  This recipe does just that and tastes great.  It has a nutty flavour due to both the quinoa and almonds and is filling.  I came across this recipe in the Alive Magazine and made some small changes.
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.   


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

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