Quinoa Lentil Loaf

By ChrisP

Ingredients

• 1 cup dry lentils
• 1/2 cup dry quinoa
• 3 cups vegetable broth
• 1 cup orange juice
• 3 tablespoons chia seeds
• 1/2 cup water
• 3 ribs celery, finely diced
• 2 large carrots, finely diced
• 1 medium onion, finely diced
• 1 tablespoon balsamic vinegar
• 1/2 cup dried cranberries
• 1/2 cup roasted sunflower seeds
• 1/2 teaspoon kosher salt
• 6 tablespoons peach (or other fruit) salsa

Preparation

Step 1

Preheat oven to 350 degrees F. Then start by combining quinoa, lentils, vegetable broth, and orange juice in either a sauce pot or rice cooker. Cook until all liquid is absorbed, and the lentils and quinoa are cooked.

Meanwhile, finely dice the mirepoix vegetables – celery, carrots, and onions. Dice them evenly and as small as you can, because pieces too big will make it harder for the loaf to bind together. Sauté the vegetables in a skillet over medium high heat until they begin to soften.

In a small dish, combine chia seeds and 1/2 cup water, and let sit for five minutes until thickened. It should be gel-like after a few minutes, and will serve as an egg replacement. (If you prefer, you can also sub in 3 eggs.)

Once the vegetables are cooked, add the cranberries, sunflower seeds, and balsamic vinegar to the pan. Remove from heat.

Stir in the cooked lentils and quinoa once they are ready, along with the chia seed mixture, and then combine and season the whole pan.

Press firmly into a greased loaf pan, making sure to push mixture flush against all the edges.

Spoon salsa over the top to form a coating. I used peach salsa from Trader Joe’s, but any fruity salsa would be tasty. Bake at 350 degrees F for 45 minutes. Allow loaf to cool slightly before cutting carefully.