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.