Lentil
Quinoa Loaf - From joyoushealth.ca Joy McCarthy
Ingredients:
3/4 cup dry lentils
1/2 cup dry quinoa
1 small onion, chopped
1 cup cremini mushrooms, sliced
1/2 red pepper finely chopped
2 tbsp organic coconut oil (I used virgin olive oil)
1/2 cup pecans or almonds, roughly chopped (I toasted these and put on the top)
2 eggs slightly beaten (vegan option: 2 tbsp of plain chia, soaked for a couple of minutes with 2 tbsp of water).
3/4 cup rolled oats
3/4 cup sun-dried tomatoes (I added in the oil from the jar)
1 cup fresh parsley or cilantro, minced
1/2 cup dry quinoa
1 small onion, chopped
1 cup cremini mushrooms, sliced
1/2 red pepper finely chopped
2 tbsp organic coconut oil (I used virgin olive oil)
1/2 cup pecans or almonds, roughly chopped (I toasted these and put on the top)
2 eggs slightly beaten (vegan option: 2 tbsp of plain chia, soaked for a couple of minutes with 2 tbsp of water).
3/4 cup rolled oats
3/4 cup sun-dried tomatoes (I added in the oil from the jar)
1 cup fresh parsley or cilantro, minced
2 tbsp curry powder
Method:
Preheat oven to 350F. In a
medium pot bring lentils and 2.5 cups of water to a boil, reduce heat and
simmer until tender, about 25 minutes or less. In a separate small pot, bring
quinoa and 1 cup of water to a boil, reduce heat and simmer for about 12-15
minutes until fully cooked.
Sauté onion, mushrooms and
red peppers in about 2 tbsp organic coconut oil for about 5 minutes, until
tender. In a large bowl, combine the cooked lentils and quinoa, add all the
remaining ingredients including the cooked vegetables, eggs, oats, sun-dried
tomatoes, fresh herbs and curry powder, combine fully. Transfer to a loaf pan,
press down until even and cook for 30-45 minutes or until golden brown.
Serve on a bed of beautiful
greens with a homemade chutney... EnJOY!
