This recipe is a current favourite and my go-to for when I need to bring a dish to share. It's vegetarian, gluten and dairy free which suits most diets and is very tasty.
I'm trying to eat less meat but still make sure I'm getting enough protein in my diet so I have energy for making and baking. This recipe is great because it has protein from the nuts, quinoa and eggs making it a great lunch or dinner.
1 cup quinoa
1 cup raw almonds
3 large eggs
1 tin cooked lentils
1 garlic clove
2 celery stalks
2 large zucchini (aka courgettes)
splash of olive oil
Line a loaf tin with baking paper.
Preheat the oven to 180ºC (350ºF).
Cook the quinoa using the evaporation method. Put 1 cup of quinoa and 2 cups of water in a medium saucepan. Boil until all the water has evaporated. Put the lid on and let sit for 10 minutes until the quinoa gets all fluffy.
While the quinoa is cooking, use a spice grinder to grind the almonds into almond meal.
In a large bowl whisk the eggs together. Add the almond meal and tin of lentils and stir well.
In a large frying pan gently fry the onion, garlic and turmeric until soft.
While the onion is frying, grate the zucchini and chop the celery into small pieces. Add the grated zucchini and celery to the pan and fry until soft.
Add the veggies, cooled quinoa and a splash of oil to the bowl with the almond mixture and stir well.
Pour the mixture into the lined loaf tin.
Bake for 40-50 minutes.
Cool in the pan.
Tip out of the pan and cut into slices. It gets crumbly when it's warm but it's so yummy!