This recipe resulted from one of those “clean out the fridge and freezer” days. I was going to make a vegetable stew but decided to see if I could make a meatless loaf instead.
To be honest, this really doesn’t turn into a “loaf” until the next day after the quinoa absorbs all the liquid and it has time to set up in the fridge. It’s great piping hot right out of the oven, but served right away it just kind of spreads all over the plate.
If you want a vegetarian version, add grated parmesan. That will also help it set up as a loaf faster.
I like to top this with homemade tomato sauce, but feel free to use your favorite jarred or canned version.
This makes a great winter meal – very tasty and hearty. Perfect for a chilly day when you just want to cocoon in front of the fireplace!
Ingredients
1 cup diced tomatoes
1 cup frozen peas
1 cup frozen corn
1 cup diced carrots
½ cup diced celery
1 onion – diced
5 cloves garlic – chopped
¼ to ½ cup water of vegetable stock (if needed)
1 14-ounce can lentils – rinsed and drained
2 cups cooked quinoa
1 cup grated parmesan (optional for vegetarians)
1 recipe All Purpose Tomato Sauce (or jarred/canned tomato sauce)
2-3 tbsp. canola oil
1 tsp. red chili pepper flakes
2 tsp. Italian seasoning
sea salt & pepper to taste
Directions
- Preheat oven to 400 degrees.
- In a sauce pan, put ½ cup dry quinoa, 1 cup water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook 15 minutes. Remove from heat and fluff with fork. Makes approximately 2 cups cooked. Leave covered and let rest until ready for use.
- Put 2 – 3 tablespoons canola oil in pot along with chili pepper flakes and Italian seasoning. Heat on medium until scent is released, being careful not to burn spices.
- Add onion and sauté about 3 minutes. Add garlic and cook another minute.
- Add carrots, celery, tomatoes, peas, and corn. If too dry and vegetables are sticking to the bottom, add just enough water or vegetable stock to prevent burning. Cook about 5 minutes until vegetables are softened.
- Stir in lentils and quinoa (and parmesan if making vegetarian version). Salt & pepper to taste.
- Coat baking dish with light layer of cooking spray. Spread mixture evenly into pan.
- Bake at 400 degrees for 30 minutes.
- Let rest a while before serving. Top with tomato sauce.
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