Spring Quinoa LoafSubmitted by: HJH1411
IntroductionThis is an original recipe inspired the flavor of a vegetable loaf recipe from the 1955 Culinary Institute Cookbook. This one is much healthier! This is an original recipe inspired the flavor of a vegetable loaf recipe from the 1955 Culinary Institute Cookbook. This one is much healthier!
1/2 cup red quinoa (rinsed well)
1/2 cup carrot juice +1/2 cup water
1 very large carrot (or 2 large), finely diced
2 stalks celery, finely diced
1/2 medium fennel bulb, finely diced
1/2 large onion, finely diced
1 tsp garlic, crushed
1 cup green peas, thawed from frozen (or fresh)
1/3 cup raw sliced almonds
1/4 cup roasted red pepper, chopped
3 T almond meal, cornmeal or brown rice flour
2 tsp dried dill weed
1 tsp dried parsley, crushed
1/4 tsp black pepper, ground
1/4 tsp nutmeg
4 T fresh flat leaf parsley, finely chopped
When done stir quinoa and add garlic, 1/2 cup peas and about a third or so of the steamed vegetables. Mix well.
In blender mix remaining 1/2 cup peas, the reserved steamed vegetables, almonds and almond meal. Puree until smooth, adding a few T of broth or other liquid as necessary. Once pureed, add into quinoa mixture and stir in chopped roasted red peppers, dill, dried parsley, pepper and nutmeg. Mix well and add fresh parsley last, stirring into mix.
Pat mixture firmly into moistened, lined or sprayed ceramic loaf pan. Bake at 325* for 75 - 90 minutes or until golden on top & firm to the touch. Cool well, loosen sides and remove from pan. Slice into 8 servings for refrigerator storage.
Number of Servings: 8
Recipe submitted by SparkPeople user HJH1411.