Amazing flavours and texture of this high protein quinoa and lentil loaf are quite easy to execute. The flax egg binds the ingredients together while contributing to the high protein content. After taking it out of the oven it is important to leave it in the loaf tin to cool before cutting into slices otherwise it will crumble. Best served with garden salad with light dressing.
Serves 6
Gluten Free Quinoa and Lentil Loaf
This loaf is protein-packed and perfect with a light garden salad or some roast veggies. Enjoy for family dinners and pack the leftovers for a convenient packed lunch.
Ingredients
- 1/2 cup 100g red quinoa
- 1/2 cup 100g red lentils
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 long red chilli finely chopped
- 1/2 cup 75g raw cashews, plus extra to serve
- 2 medium tomatoes finely chopped or pureed
- 1 medium carrot grated
- 1/3 cup 70g sundried tomatoes, drained and finely chopped, plus extra to decorate
- 1/4 cup flat leaf parsley chopped
- 1/4 cup coriander finely chopped
- 3 tbsp ground flaxseeds
- Garden salad to serve
Instructions
- Soak ground flaxseeds in 1/3 cup water.
- Wash the quinoa and place in a bowl covered with cold water to soak for 15-20 minutes.
- Wash lentils and place in a medium saucepan with 3 cups of water and 1 tsp of salt over medium heat.
- Drain the quinoa and add to lentils and cook for 15 minutes until both are just cooked.
- Drain and discard any excess water and set aside in a large mixing bowl.
- Preheat oven to 180C.
- Grease and line a loaf tin (25cm x 11cm)
- Place the oil in a frying pan over medium heat. Cook the onion and garlic until translucent while stirring (approx 3 minutes).
- Stir in cashews and cook for another minute.
- Add the chopped tomatoes and continue to cook for further 3 minutes. Turn off the heat.
- Stir in sun dried tomatoes, grated carrots, chilli, parsley and coriander. Season with salt and pepper.
- Mix the vegetable mixture and flax egg with cooked quinoa and lentils until well combined.
- Transfer and press the mixture into the loaf tin.
- Bake for 30 minutes, then arrange extra cashews on the top and bake for another 10 minutes until the loaf is golden and firm
- Allow to cool in the tin.
- Serve sliced loaf with garden salad.
Any leftovers are great reheated or cold the next day!
