Recipe: Curried Lentil & Quinoa Loaf

Ingredients:

• 3/4 cup dry lentils
• 1/2 cup dry quinoa
• 1 small onion, chopped
• 1 cup mushrooms, sliced
• 1 red pepper finely chopped
• 2 tbsp extra virgin olive oil
• 1/2 cup nuts, roughly chopped
• 2 tbsp chia seeds, soaked for a couple minutes with 2 tbsp water
• 3/4 cup rolled oats
• 3/4 cup sun dried tomatoes
• 1 cup fresh parsley or cilantro
• 1 tbsp curry powder

Instructions:

 Preheat oven to 350 F. In a medium pot bring lentils and 2.5 cups of water to a boil, reduce heat and simmer until tender, about 25 minutes.

In a separate pot bring quinoa and 1 cup of water to a boil, reduce heat and simmer for about 15 minutes until fully cooked.

Saute onion, mushroom and red peppers in the extra virgin olive oil for about 5 minutes until tender. In a large bowl combine the cooked lentils and quinoa, add all the remaining ingredients including the cooked vegetables, chia seeds, oats, sun dried tomatoes, fresh herbs and curry powder. Combine fully. Transfer to a loaf plan, press down until even and cook for 30-45 minutes or until golden brown.

*Recipe is from http://www.joyoushealth.ca/2011/08/29/lunch-box-favourite-lentil-quinoa-loaf-recipe-gluten-free-high-in-protein-fibre/