Saturday November 23, 2013
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