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QUINOA LOAF
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 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.
Source: Friendly Foods - by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias
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