Quinoa and Vegetable Loaf

• YIELD: Makes 1 Loaf (6 Servings)

An easy, light, mid-week meal! Great to get the vegetables in the little ones!

Ingredients

• 2 1/2 Cups Cooked Quinoa Rinsed Well Prior to Cooking, And Set Aside to Cool
• 1 Zucchini Roughly Chopped
• 1/2 Red Capsicum
• 1 Cup Broccoli Florets
• 1 Bunch Flat Leafed Parsley
• 1/2 Bunch Basil
• Pinch of Salt & Pepper to Taste
• 1/4 Cup Nutritional Yeast (Optional)
• 2 Tbsp Chia Seeds Soaked in 1/4 Cup of Water

Instructions

1. Preheat oven to 200ºC
2. Line an oven proof loaf dish and set aside
3. In a blender, pulse the capsicum, zucchini, broccoli, parsley, basil, salt and pepper and nutritional yeast until finely chopped and mixed
4. In a large bowl, mix the quinoa and pulsed vegetables together, then stir through the chia seeds well, using your fingers to combine if necessary
5. Spoon into the dish, and gently push down
6. Cover with foil and bake for 45 minutes, then remove from oven and allow to cool
7. Once cooled, invert onto a wire rack
8. Optional- Bake on the wire rack for an extra 15 minutes- this creates a delicious, crispy outside!
9. Slice carefully and serve with a crisp, green salad

• COURSE: Main Meals
• SKILL LEVEL: Easy