Lentil & Quinoa Loaf (Gluten-free)

In this busy lifestyle, I want to create recipes that are not only easy, and fast, but also delicious, and nutritious. This savory recipe is filling, and it can be made in no time with wholesome ingredients we all have in our kitchen. It is a well-balanced recipe with a combination of protein from quinoa and lentils, carbs from rice, and fat from oil. For lentil mix feel free to use your favorite lentils and rice in 1:1 ratio.

INGREDIENTS

Lentil & Rice mix 1 cup

Quinoa 1 cup

Ginger 1 inch piece

Turmeric 1/2 tsp

Green chilly (Optional) 2

Salt & Pepper To taste

Oil 1 tbsp

Onion (diced) 1

Cumin seeds 1 tsp

Eno or Baking soda 1 tsp

INSTRUCTIONS

1. Pre-heat the oven to 350 F.

2. Soak lentil mix and quinoa for few hours or over-night.

3. Rinse and drain the mixture, and grind it in blender along with ginger, green chilly, turmeric, salt and pepper.

4. Once mixture is grinded, add finally chopped onions, oil, and cumin seeds. Mix well.

5. Add Eno or baking soda and mix well.

6. Pour the mixture into baking dish, and bake at 350 F for 30 minutes or until stick comes out clean.

7. Allow it to cool down a bit before serving. Enjoy!