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Saturday November 23, 2013 comments

Quinoa and Lentil Loaf

1 cup Red Quinoa

1 cup Red Lentils

2 cups Chicken broth or stock or Bouillon and water to make 2 cups liquid

2 cups Water

1 Carrot finely diced

1 Celery stalk finely diced

1-2 Leeks thinly sliced

2-3 cloves Garlic diced

½ Red Pepper finely diced

¼ cup Fresh Parsley(for healthy kidneys) or Carrot Greens(for detoxifying vitamins and minerals) chopped

1 Tablespoon Poultry Seasoning (onion, garlic, salt, pepper, thyme-cold/flu remedy)

2 teaspoons Smoked Paprika

1 teaspoon dried Sage(for hormonal balance) or 2-3 fresh leaves finely chopped

1 Tablespoon ground Flax Seed

4 Eggs beaten


Pre-heat oven to 350 degrees.

Mix quinoa and lentils in bowl, cover with water and let soak for a minimum of 20 minutes.  Drain and rinse.  Bring the broth and water to boil in a large pot then add the quinoa and lentils.  Cover and simmer for 20-25 minutes or until all the liquid has been absorbed.

Saute all the vegetables in a little oil with a pinch of salt and pepper until tender and lightly browned.  Add to the quinoa and lentils; mix in the spices, the ground flax seed, and the beaten eggs.  Mix until well blended.  Pour into a greased 9x9 baking dish.  Cover with a lid or foil and bake for 45-55 minutes or until set.  Cover can removed for last 20 minutes of baking for a browned top.

Serve hot with the Sauce of Deliciousness.

Leftovers are great hot or cold.


From SeraAngl’s Kitchen


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