Vegetable Lentil Loaf

Lentil loaf was one of those “Have to try making it some time” items on my cooking to do list and am I ever glad I finally got around to making one because they are tasty (and surprisingly filling)!

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Packed with iron, protein, fibre and numerous other vitamins and minerals, this loaf has it all! Healthy and delicious– what is not to love?!

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Vegetable Lentil Loaf

Adapted from About.com

  • 1 1/2 cups green lentils, cooked (I used 3/4 cup dry lentils to achieve 1 1/2 cups cooked)
  • 2 cups red quinoa, cooked (I used 3/4 cup dry quinoa to achive 2 cups cooked)
  • 1/3 cup red pepper, chopped
  • 1/3 cup green pepper, chopped
  • 1/3 cup onion, chopped
  • 1/3 cup carrots, chopped
  • 1/3 cup celery, chopped
  • 2 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp rosemary
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 3 tbsp olive oil or coconut oil (melted)
  • 1/3 cup organic ketchup
  • 1 tbsp agave (for top)
  • 3-4 tbsp organic ketchup (for top)

Preheat the oven to 350 degrees.

Rinse the lentils in a strainer and add them to a medium sized pot. Cook on high heat until the water boils. Then, reduce heat, cover and bring to low heat or simmer and allow to cook for 20-30 minutes or until tender. When the lentils are ready, drain them and set them aside.

Rinse the quinoa in a strainer and add them to a different medium sized pot and cook on high heat until the water boils. Reduce heat, cover and bring to low heat or simmer and cook for 15-25 minutes or until fluffy. When the quinoa is ready, drain them and set them aside.

Next, add the red pepper, green pepper, carrots, onion, celery and garlic to a large skillet pan and cook on medium heat with a little olive oil or coconut oil until soft, about 4-5 minutes. Remove from heat and set aside.

In a food processor, add the lentils and blend until the lentils become a crumbly texture. It is o.k. if not all the lentils are blended, but try to ensure that at least 50-75% of the lentils are mashed and crumbly. Once crumbly, add the lentils into a large bowl.

In the bowl with the mashed lentils, add the vegetables from the skillet and mix until combine.

Then add the quinoa, sea salt, rosemary, sage, thyme, olive oil or coconut oil and ketchup and mix until fully combined. If the mixture feels too dry, add a little more ketchup.

Press the mixture into a lightly greased loaf pan. Spread the agave and extra ketchup on the top of the loaf until well covered.

Place in the oven and cook for 50-60 minutes.

When fully cooked, remove from oven and allow to cool slightly.

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Slice and enjoy!

Have a great weekend!

Quinoa Vegetable Wrap

When it comes to making lunches (and dinners), I want something that is quick and healthy. And this wrap covers the bases.

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Quinoa Vegetable Wrap

  •  1/2 cup red quinoa
  • 1/2 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 3/4 cup corn
  • 1 tsp oregano
  • 1 celery stalk, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Wrap add ins (for each wrap):

  • 1/4 cup baby spinach
  • 3-4 tbsp hummus
  • 1 large whole wheat flour tortilla

In a small-medium sized pot, cook the quinoa with a pinch of sea salt on high heat until fully cooked, about 15-20 minutes. Once ready, drain and set aside.

In a large skillet, cook the red pepper, green pepper, corn, celery, oregano, sea salt and pepper with 2-3 tbsp of olive oil on medium heat. Cook for 8-10 minutes, stirring occasionally. Once cooked, set aside.

In a large bowl, add the quinoa along with the veggie mixture and stir to combine.

Assembling the wrap:

Take a large flour tortilla and spread the hummus evenly across.

Scoop about a half cup (or more) or the quinoa veggie mixture and add it to the tortilla.

Place the baby spinach on top of the quinoa mixture.

Fold up the wrap whatever way you prefer.

Slice in half and enjoy!

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Have a great weekend!

Quinoa Stuffed Mushroom Caps

I love stuffed mushroom caps, so when I picked up some portobello mushrooms on a whim at the grocery store, I decided to throw together a healthy and tasty quinoa recipe.

And voila, these were created!

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Quinoa Stuffed Mushroom Caps

  •  1/2- 3/4 cup red quinoa
  • 1 cup corn
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup celery, chopped
  • 3 tbsp olive oil
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp sage
  • pinch of sea salt
  • 1/2 tsp ground pepper
  • medium-large sized portobello mushroom caps
  • 1-2 tbsp coconut oil, for brushing the caps

In a small to medium sized pot, cook the quinoa on medium to high heat until fully cooked, about 15-20 minutes. Once ready, set aside.

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In a large skillet, cook the olive oil and corn on medium heat for about 3-5 minutes.

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Then, add the onion, green pepper, celery, garlic powder, oregano, sage, sea salt and ground pepper. Cook for 8-10 minutes, stirring every few minutes to avoid burning.

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Once the veggies are cooked, add them to the pot of quinoa and stir until combined.

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Preheat the oven to 350 degrees. Brush the mushroom caps with 1-2 tablespoons of coconut oil and place on a lined baking sheet. Cook for 5-8 minutes. When ready, remove from the oven.

Scoop about 1/4- 1/3 cup of the quinoa mixture and pile onto each mushroom cap.

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Serve and enjoy!

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Nutrition information for 1/4 cup of quinoa mix in a medium sized portobello mushroom:

  • Calories: 114
  • Fat: 1.3g
  • Sodium: 144mg
  • Carbohydrates: 22.3g
  • Fiber: 4.5g
  • Sugar: 2.3g
  • Protein: 5.1g

Have a great Monday!

Super Easy Red Quinoa Cookie Balls

These little guys are chewy and addictive. I ate four straight from the oven 🙂

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I like to think because they are so small, four of them made one normal sized cookie. That is what I like to think.

And they are so easy to throw together!

Super Easy Red Quinoa Cookie Balls

Adapted from Food.com

  • 3 tbsp red quinoa, cooked
  • 1/4 cup oats
  • 1/2 cup whole wheat flour
  • 2 1/2 tbsp brown sugar
  • 1-2 tbsp coconut oil
  • 2-3 tbsp almond milk
  • 1 tbsp flax seed
  • 1 tbsp chia seed
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp vegan chocolate chips

First, cook the quinoa in a small pot over high heat until cooked throughly. It should take about 8-12 minutes.

Then preheat the oven to 350 degrees.

While the quinoa is cooking, add the oats, flour, sugar, flax seed, chia seed, cinnamon and nutmeg to a medium-sized bowl and stir to combine.

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When the quinoa is ready, strain and add to the mixing bowl. Add the vanilla extract, oil, milk and chocolate chips and mix until the dough becomes sticky and clumps together.

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On a lined pan, form the dough into small balls and place on the pan.

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Place in the oven and bake for 10-12 minutes.

Remove from the oven and allow to cool.

 

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Nutrition information per cookie ball (in a 12 piece batch):

  • Calories: 74
  • Fat: 2.8g
  • Sodium: 22.5mg
  • Potassium: 22.5mg
  • Carbohydrates: 11.8g
  • Fiber: 1.6g
  • Sugar: 3.1g

TGIF and have a great weekend!