Spiced Quinoa Lentil Loaf

Spiced Quinoa Lentil Loaf

Ingredients:
1 cup (175 g/6 oz) quinoa
2¼ cups (550 ml/18 oz) water
2 cups (400 g/14 oz) uncooked lentils
1½ tbsp coconut oil
1 onion, chopped
4 garlic cloves, chopped
2 tbsp ground flaxseed
½ cup (50 g/2 oz) gluten-free breadcrumbs
2 tbsp tomato sauce
½ tbsp ground turmeric
½ tbsp ground cumin
½ tbsp ground coriander
½ tsp sea salt
1 tsp freshly ground pepper
juice of ¼ lemon
4 tbsp chopped parsley, for garnish

Directions:
1. Place the quinoa and water in a saucepan or rice cooker over medium-high heat and
bring to a boil, stirring occasionally.
2. When boiling, lower the heat, stir once, and simmer, uncovered, for 10–12 minutes,
until all the water has evaporated.
3. Put the lentils in a saucepan, cover with water, and bring to a boil. Simmer for
about 30 minutes, until tender.
4. Put 1 tbsp of the coconut oil in a frying pan over a medium heat and sauté the onion
and garlic until golden brown, about 5 minutes.
5. Preheat the oven to 375°F (190°C/gas 5). Grease a loaf tin (pan) with the remaining
coconut oil.
6. Place both the quinoa and lentils in a large bowl.
7. Add the onion and garlic and their frying oil, then all the remaining ingredients,
apart from the parsley. Mix together with your hands, adding more water, tomato
sauce, breadcrumbs, or flaxseed as needed to create a sturdy mixture.
8. Transfer the mixture to the prepared tin (pan) and bake for 45–60 minutes, until top
of the loaf is lightly browned and crispy.
9. Allow the loaf to cool for a few minutes, then turn onto a serving plate. Sprinkle
with parsley before serving.
STEAMED VEGETABLE SALAD
Makes 1 serving
Nutrition