Quinoa Loaf

Recipe Ingredients

1 1/2 cups	355ml	Quinoa
3 cups	711ml	- water
1/2 teaspoon	2.5ml	Sea salt
2 tablespoons	30ml	Olive oil
2 cups	220g / 7.8oz	Finely diced celery
1/2 cup	73g / 2.6oz	Finely diced fennel
1 cup	62g / 2.2oz	Finely diced onions
4 teaspoons	20ml	Minced garlic
1/2 cup	73g / 2.6oz	Finely diced red bell pepper
1 teaspoon	5ml	Sea salt
2 tablespoons	30ml	Sesame seeds
1 1/2 cups	240g / 8.5oz	Cooked pinto beans
4 tablespoons	60ml	Tahini
4 tablespoons	60ml	Whole wheat flour - (stone-ground)
4 tablespoons	60ml	Gluten flour

Recipe Instructions

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon salt. Bring to a simmer and cook, covered, until all the water has evaporated (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, for about 5 minutes. Stir occasionally to prevent burning. Add the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa mixture. Line a large loaf pan with a baking sheet liner and lightly oil the liner. (In lieu of the baking sheet liner, you could just oil and flour the pan.) Press the mixture into the pan. Bake at 400F for about 45 minutes. (The loaf should reach an internal temperature of 180-200F.) Let the loaf cool, inverted, for 10 minutes before removing it from the pan. Serve the loaf in slices, with your favorite tomato (or other) sauce if desired.

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

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