Quinoa loaf with spinach and parmesanReviewed by our expert panel
(at time of publication)
- 1 ¼ cups quinoa
- 2 ½ cups reduced-salt liquid stock
- 1 tablespoon oil
- 1 small red onion, sliced
- 2 cloves garlic, finely chopped
- 4 teaspoons sundried tomato paste
- ⅓ cup fresh basil leaves, torn
- ⅓ cup semi-dried tomatoes, chopped
- 250g cooked chicken, diced
- 25g pine nuts, lightly toasted
- 2 eggs
- ½ cup freshly grated parmesan cheese
- 150g free-flow spinach, defrosted
- 200g (2 medium-sized) tomatoes
- 1 teaspoon sugar
- ½ cup liquid stock, heated
- 4 carrots, cut into ribbons
- 2 cups baby spinach leaves
- 1.2kg (about 10-11 medium-sized) potatoes, cooked and mashed with 4 tablespoons pesto
1 Preheat oven to 180ºC. Heat stock in a pan until boiling. Add quinoa and cook for 12-15 minutes over a medium heat. Line the base of a loaf tin with greaseproof paper.
2 Cook onion with garlic in oil until softened. Add tomato paste with basil and cook for a further few minutes.
3 Place quinoa in a bowl with the remaining ingredients, except the spinach. Season. Spoon half the quinoa mixture into the loaf tin and level out with a knife. Add the spinach in a layer. Top with the remaining quinoa. Level surface with a knife.
4 Place the baking tin in a larger ovenproof dish that has boiling water added to it. Bake for 30-40 minutes, or until the top of the loaf is firm and lightly golden.
5 Meanwhile, prepare the sauce by mixing all ingredients in a blender. Place in a pan to heat. Season. Serve the loaf sliced, with sauce, lightly steamed vegetables and mashed potato. Garnish with fresh basil leaves.
Make it gluten free: Use gluten-free stock and check pesto is gluten free.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 4g
Dietary fibre 7g
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