Name: Spicy tomato, cashew and quinoa loaf
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 1
Ingredients: 100g quinoa; 100g lentils; 36.40 gm olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 1 long red chilli, finely chopped; 150g cashew; 22.20 gm tomato paste; 120g carrot; 70g sun-dried tomato; 62.50 ml flat leaf parsley, chopped; 62.50 ml coriander, finely chopped; 3 eggs; Yoghurt or tzatziki, to serve

Spicy tomato, cashew and quinoa loaf

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Prep Time:
40 minutes

Cook Time:
60 minutes

Total Time:
100 minutes

Spicy chili and crispy cashews elevate this quinoa loaf into a delightful vegetarian dish.

Ingredients:

150g cashew
100g quinoa
100g lentils
1 onion, finely chopped
2 cloves garlic, crushed
1 long red chilli, finely chopped
22.20 gm tomato paste
120g carrot
70g sun-dried tomato
62.50 ml flat leaf parsley, chopped
62.50 ml coriander, finely chopped
3 eggs
Yoghurt or tzatziki, to serve

Instructions:

Preheat your oven to 200C. Grease and line a 25cm x 11cm loaf tin, letting the paper hang over the sides.
Place the quinoa in a bowl, cover with cold water, and let it soak for 15 minutes. Boil lentils in salted water for 15 minutes. Drain the quinoa, combine with lentils, and cook until both are tender, about 15 minutes. Rinse, drain, and set aside.
Heat oil in a large frying pan over medium heat. Cook onion, garlic, chilli, and cashews for 3 minutes, then add tomato paste and cook for 2 more minutes until onion is tender. Combine lentils, quinoa, grated carrot, sun dried tomatoes, parsley, coriander, eggs, salt, and pepper in a bowl. Press mixture into a loaf tin, top with extra sun dried tomatoes and cashews. Bake for 40-45 minutes until golden and firm, covering if browning too quickly. Allow to cool before slicing and serving with yogurt or tzatziki.

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