Quinoa loaf
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Quinoa loaf
  Loaf    Vegan    Grains  
Last updated 6/12/2012 1:02:26 AM. Recipe ID 26004. Report a problem with this recipe.
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      Title: Quinoa loaf
 Categories: Main dish, Vegan, Grains, Pickarski
      Yield: 6 servings
  1 1/2 c  Quinoa
      3 c  -Water
    1/2 ts Sea salt
      2 tb Olive oil
      2 c  Finely diced celery
    1/2 c  Finely diced fennel
      1 c  Finely diced onions
      4 ts Minced garlic
    1/2 c  Finely diced red bell pepper
      1 ts Sea salt
      2 tb Sesame seeds
  1 1/2 c  Cooked pinto beans
      4 tb Tahini
      4 tb Whole wheat flour
      4 tb Gluten flour
  Place the quinoa in a medium saucepan along with the water and 1/2
  teaspoon salt.  Bring to a simmer and cook, covered, until all the
  water has evaporated (about 15 minutes).  Set aside.
  Heat the oil in a medium saucepan.  Saute the celery, fennel, onions,
  garlic, and bell pepper, along with the salt, marjoram, and cardamom,
  for about 5 minutes.  Stir occasionally to prevent burning.  Add the
  cooked quinoa and the sesame seeds, pinto beans, and tahini to the
  sauteed vegetables.  Blend the ingredients.
  Mix the two flours together and blend into the vegetable and quinoa
  mixture. Line a large loaf pan with a baking sheet liner and lightly
  oil the liner.  (In lieu of the baking sheet liner, you could just
  oil and flour the pan.)  Press the mixture into the pan.  Bake at 400
  degrees F for about 45 minutes.  (The loaf should reach an internal
  temperature of 180-200 degrees F.)  Let the loaf cool, inverted, for
  10 minutes before removing it from the pan.  Serve the loaf in
  slices, with your favorite tomato (or other) sauce if desired.

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Recipe ID 26004 (Apr 03, 2005)

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