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Ingredientes
- 1/2 c. Quinoa
- 1 c. -Water
- 47/250 tsp Sea salt
- 2/3 Tbsp. Extra virgin olive oil
- 2/3 c. Finely diced celery
- 47/250 c. Finely diced fennel
- 1/3 c. Finely diced onions
- 1Â 1/3 tsp Chopped garlic
- 47/250 c. Finely diced red bell pepper
- 1/3 tsp Sea salt
- 2/3 Tbsp. Sesame seeds
- 1/2 c. Cooked pinto beans
- 1Â 1/3 Tbsp. Tahini
- 1Â 1/3 Tbsp. Whole wheat flour (stone-grnd)
- 1Â 1/3 Tbsp. Gluten flour
Direcciones
- Place the quinoa in a medium saucepan along with the water and 1/2 tsp. salt. Bring to a simmer and cook, covered, till all the water has evaporated (about 15 min). Set aside.
- Heat the oil in a medium saucepan. Saute/fry the celery, fennel, onions, garlic, and bell pepper, along with the salt, marjoram, and cardamom, for about 5 min. Stir occasionally to prevent burning. Add in the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sauteed vegetables. Blend the ingredients.
- Mix the two flours together and blend into the vegetable and quinoa mix. Line a large loaf pan with a baking sheet liner and lightly oil the liner. (In lieu of the baking sheet liner, you could just oil and flour the pan.) Press the mix into the pan. Bake at 400 degrees F for about 45 min. (The loaf should reach an internal temperature of 180-200 degrees F.) Let the loaf cold, inverted, for 10 min before removing it from the pan. Serve the loaf in slices, with your favorite tomato (or possibly other) sauce if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 2 servings | |
| Calories 365 | |
| Calories from Fat 127 | 35% |
| Total Fat 14.75g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 827mg | 34% |
| Potassium 610mg | 17% |
| Total Carbs 47.61g | 13% |
| Dietary Fiber 8.5g | 28% |
| Sugars 2.27g | 2% |
| Protein 12.46g | 20% |
