Quinoa Loaf

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Quinoa Loaf

 

Yield: 2 servings

 

Ingredients:

 

1/2 c Quinoa

1 c -Water

3/16 ts Sea salt

2/3 tb Olive oil

2/3 c Finely diced celery

3/16 c Finely diced fennel

1/3 c Finely diced onions

1 1/3 ts Minced garlic

3/16 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

 

 

Directions:

 

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoonsalt. Bring to a simmer and cook, covered, until all the water hasevaporated (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, forabout 5 minutes. Stir occasionally to prevent burning. Add the cookedquinoa and the sesame seeds, pinto beans, and tahini to the sauteedvegetables. Blend the ingredients.Mix the two flours together and blend into the vegetable and quinoamixture. Line a large loaf pan with a baking sheet liner and lightly oilthe liner. (In lieu of the baking sheet liner, you could just oil andflour the pan.) Press the mixture into the pan. Bake at 400 degrees F forabout 45 minutes. (The loaf should reach an internal temperature of180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes beforeremoving it from the pan. Serve the loaf in slices, with your favoritetomato (or other) sauce if desired.

 

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.: ISBN: 0-89815-377-8

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV