Recipe: Quinoa Lentil Loaf with Tangy Tomato Topping
“Two Three” Quinoa Lentil Loaf with Tangy Tomato Topping- Fabulous for the holidays
1 Tbsp Olive oil
1 Shallot minced
2 clove garlic; 1 minced, 1 whole
1 rib celery heart minced
2/3 C Quinoa, thoroughly rinsed in a fine mesh sieve with cold water
1 1/3 C water
2/3 C red lentils rinsed
1 2/3 C + 2 Tbsp. vegetable broth
1 bay leaf
2/3 C walnuts finely crushed
2/3 C mashed firm silken tofu
¼ C milled Flax seed
½ C seasoned breadcrumbs
¼ C parsley, finely chopped
Sea Salt and Pepper to taste
Place quinoa and water in a saucepan cover and bring to a boil. Meanwhile, Place lentils, bay leaf, and whole clove garlic in a separate saucepan. Bring to a boil. Reduce heat and simmer both 10-15 minutes until liquid is absorbed. Quinoa should appear light and fluffy. Lentils may not absorb all broth. Strain if necessary. Set aside to cool.
In a sauté pan, heat oil on medium low heat then add shallot, minced garlic, celery. When all are tender (about 5-7 minutes), add parsley. Sauté 2- 3 minutes. Add 2 Tbsp. vegetable broth. Cook 2 minutes more. Pour into a bowl to cool. Set aside.
In a mixing bowl, combine all ingredients with clean hands making sure all is incorporated. Place in a greased glass loaf pan. Smooth top to an even surface. Top with Tangy Tomato sauce.
Bake 35o degrees for 50 minutes. Let stand 10 minutes to set. Serve and enjoy!
Tangy Tomato Topping
1 Tbsp tomato paste
1 tsp molasses
1 tsp pure maple syrup
1 tsp Dijon mustard
1 Bragg’s aminos
½ tsp garlic powder
Fresh ground sea salt and pepper
Combine all in a small mixing bowl.