Baked Quinoa, Sunflower Seed and Vegetable Loaf
This recipe is high in protein, anti-oxidants, essential fatty acids and is gluten-free,
3 cups cooked quinoa
1 cup flour – whole wheat, barley, almond, etc.
½ cup warm water
1 tbsp lecithin granules
1 onion, chopped
1 cup broccoli, cut
1 tbsp miso
1 tsp each basil and thyme
2 cups carrots, sliced
2 tbsp sunflower seeds, dry roasted.
Lightly oil a 2-3 quart baking pan. Combine the quinoa and flour in a bowl. Set aside. In a large bowl, dissolve the miso and lecithin in warm water. Add the herbs to the quinoa-flour mixture until well combined. Steam the onions, broccoli and carrots for 7 minutes. Gently add the vegetables to the quinoa “dough”. Place the loaf into the baking pan. Sprinkle with sunflower seeds. Bake the loaf at 350°F (175°C) for 30-40 minutes. Serve garnished with parsley