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Curried-Lentil Quinoa Loaf

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    Lentils, whole grain quinoa, and a vegetable medley team up to make this loaf a fibre powerhouse. Serve it with your favourite salsa.

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    3/4 cup (180 mL) brown/green or beluga lentils1/2 cup (125 mL) quinoa2 tsp (10 mL) vegetable oil1 small onion, chopped1 carrot, chopped1 cup (250 mL) cremini mushrooms, sliced1 red pepper, chopped1/2 cup (125 mL) pecans, roughly chopped2 eggs, slightly beaten 3/4 cup (180 mL) quick-cooking oats3/4 cup (180 mL) oil-packed sun-dried tomatoes, drained and chopped1 cup (250 mL) fresh parsley or cilantro, chopped1 Tbsp (15 mL) curry powderSalt and pepper to taste

    Preheat oven to 350 F (180 C).

    In medium saucepan, bring lentils and 2 1/2 cups (625 mL) water to a boil. Reduce heat to low and simmer covered until lentils are tender, about 25 minutes.

    In separate small saucepan, bring quinoa and 1 cup (250 mL) water to a boil. Reduce heat to low and simmer covered until water is absorbed, about 10 minutes.

    In sauté pan, heat vegetable oil over medium. Add onion, carrot, and mushrooms to the pan and cook until vegetables have softened, about 5 minutes. Stir in red pepper and continue to cook for 3 minutes.

    Remove vegetables from pan and toast pecan pieces until browned and fragrant, about 4 minutes, stirring frequently.

    In large bowl, add all the ingredients and mix well. Transfer mixture to loaf pan and press down until even. Bake until firm and golden brown, about 50 minutes. Let rest for 10 minutes before unmoulding and slicing.

    Serves 4.

    Each serving contains: 461 calories; 21 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 59 g carbohydrates; 18 g fibre; 116 mg sodium

    source: "Load Up on Lentils", alive #336, October 2010

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    Curried-Lentil Quinoa Loaf

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