Thursday, October 6, 2011

Quinoa Loaf

Post number 4 for VeganMofo.

As the weather gets chilly, I crave heartier foods containing grains or potatoes. I generally do not prefer to have the two in the same meal because they are both starches. John could care less and every once and a while he wins and we have the two together. I feel better when the grain is quinoa because it is such a healthy grain. It is high in manganese, magnesium, iron, protein, and other vitamins and minerals- it is nutritional powerhouse.

With the weather getting a bit cooler, I felt it was time for a quinoa loaf. The recipe for the loaf was adapted from a recipe card that came inside a package of red quinoa that I purchased years ago. The recipe needed a bit of tweaking to get it to our liking and the result is nutty and delicious. To go along with the loaf I made a raw kale salad and purple roasted potatoes. The potatoes have a pretty design when cut open. They almost seemed too pretty to eat, almost. After cooking, the potato seemed to loose the purple, but it is still delicious.

Nutty Quinoa Loaf
  • 3 cups of cooked red quinoa
  • 2 scallions chopped finely
  • 2 Tbsp low sodium tamari
  • 1/2 c chopped walnuts
  • 1/2 c chopped pecans
  • 6 Tbsp cashew butter
  • 3 tsp poultry seasoning*
  • 1/4 tsp ground pepper
Mix all of the ingredients together. Oil a bread pan and fill with the mixture. Press the mixture into the pan and smooth out the top. Bake in the oven at 375 degrees for 35-45 minutes. Remove from oven and let cool 5 minutes. Enjoy warm.

*Poultry seasoning does not contain meat. It has marjoram, sage, thyme, rosemary, and nutmeg


Dawn said...

That loaf sounds delicious! Thanks for posting.

Jeni Treehugger said...

Those potatoes are pretty! I love the sound and look of your loaf, savoury loaves like this are just so perfect this time of year.

Carrie said...

I love the idea of a quinoa loaf! And what a beautiful potato (I don't think I have ever called a potato beautiful before....)