Quinoa Loaf
Yield
1 loafPrep
40 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
quinoa
|
|
| 1 | cup |
water
|
|
| 3/16 | teaspoons |
sea salt
|
|
| ⅔ | tablespoon |
olive oil
|
|
| ⅔ | cup |
celery
finely diced |
|
| 3/16 | cups |
fennel bulb
finely diced |
*
|
| ⅓ | cup |
onions
finely diced |
|
| 1 ⅓ | teaspoons |
garlic
minced |
|
| 3/16 | cups |
sweet red bell peppers
finely diced |
|
| ⅓ | teaspoon |
sea salt
|
|
| ⅔ | tablespoon |
sesame seeds
|
|
| ½ | cup |
pinto beans
cooked |
|
| 1 ⅓ | tablespoons |
tahini (sesame paste)
|
|
| 1 ⅓ | tablespoons |
whole-wheat flour
(stoneground) |
|
| 1 ⅓ | tablespoons |
gluten flour
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
quinoa
|
|
| 237 | ml |
water
|
|
| 0.9 | ml |
sea salt
|
|
| 1E+1 | ml |
olive oil
|
|
| 158 | ml |
celery
finely diced |
|
| 44 | ml |
fennel bulb
finely diced |
*
|
| 79 | ml |
onions
finely diced |
|
| 6.7 | ml |
garlic
minced |
|
| 44 | ml |
sweet red bell peppers
finely diced |
|
| 1.7 | ml |
sea salt
|
|
| 1E+1 | ml |
sesame seeds
|
|
| 118 | ml |
pinto beans
cooked |
|
| 2E+1 | ml |
tahini (sesame paste)
|
|
| 2E+1 | ml |
whole-wheat flour
(stoneground) |
|
| 2E+1 | ml |
gluten flour
|
* |
Directions
Place the quinoa in a medium saucepan along with the water and ½ 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.
Sauté 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 sautéed 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 400℉ (200℃) for about 45 minutes.
(The loaf should reach an internal temperature of 180 to 200 degrees F.)
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.
