Nut and quinoa loaf

Tags: main dish, 800, vegetarian
Created: 2020/07/20
What makes this nut loaf work really well is using a good variety of nuts, and leaving some pieces coarse so as to keep the texture.
. Serves 6. 20 steps
100g quinoa (white+black+red) bring water to the boil, add, return to boil, cook 12–15 minutes drain very well mix well, and add salt and pepper to taste Grease and line the base of a 900g loaf tin.
Spoon in half the mixture, and flatten with the back of a spoon.
Arrange capsicum on top
Cover with remaining nut mixture.
Press down firmly.
Cover with foil. Bake in moderately hot oven 20 minutes. Remove foil and bake a further 15 minutes or until lightly browned and set.
Cool in tin 5 minutes. Turn out onto a board, and cut into thick slices.
180g cooked peeled chestnuts roughly mash with a potato masher
1 tablespoon olive oil   gently fry until softened
1 medium onion peel, chop finely
2 cloves garlic crushed   cook a few seconds more
1 vegetable stock cube crumbled
150g mixed nuts roughly chopped   cook 3 minutes, stirring regularly
100g carrots trimmed, coarsely grated
2 medium eggs beaten
1 lemon's zest finely grated
20g parsley finely chopped
150g roasted red capsicum cut into bite-size pieces well-drained