1 cup (170 g) quinoa
2 cups (400 g) lentils
2 1/4 cups (18 oz., 540 mL) water
2 oz tomato sauce
1/4 cup (40 g) ground flax seed
1/2 cup gluten free bread crumbs
1 1/2 tbsp coconut oil
4 cloves garlic
1/2 tbsp turmeric
1/2 tbsp cumin
1/2 tbsp coriander
1/2 teaspoon sea salt
1 tsp ground black pepper
2 large handfuls spinach
4 tbsp parsley
Preheat oven to 375 F/ 190 C.
Grease loaf pan with 1/2 Tbsp. coconut oil.
Cook quinoa in rice cooker or on stove with 1 cup dry quinoa, rinsed and 2 cups water (16 oz, 480 mL).
Cook lentils in pot on stove. Add lentils to pot, cover with water. Simmer for about 30 minutes until tender and water is soaked into lentils.
Chop onion garlic.
Sauté onion and garlic in coconut oil on medium heat until golden brown, about 5 minutes.
Once quinoa and lentils are cooked, scoop into large bowl.
Add chopped onion and garlic including remaining coconut oil used for sauteing.
Add flax, bread crumbs, tomato sauce, 1/8 cup (1 oz, 30 mL) water, spinach, salt, pepper, turmeric, coriander, cumin, squeeze in lemon.
Mix together using your hands. Add more water or tomato sauce or bread crumbs and flax seed as needed.
Cook for about 45-60 minutes, until top of loaf is lightly browned and crispy.
Chop parsley, use for garnish.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes