Lentil-Quinoa Nut Loaves

Name: Lentil-Quinoa Nut Loaves
Yield: Makes 2 loaves, 8 servings per loaf
Ingredients: ⅔ cup (165 ml) water; ⅓ cup (85 ml) tamari; 1½ large onions, finely chopped; ¼ cup (60 ml) chopped fresh parsley, lightly packed; ⅔ cup (165 ml) dried lentils (see Tip); 1 cup (250 ml) walnuts, finely chopped; Freshly ground black pepper; ½ cup (125 ml) quinoa; 5⅔ cups (1.36 L) water; ⅔ cup (165 ml) pot barley (see Tip); ⅓ cup (85 ml) ground flaxseeds; 6 cloves garlic, chopped; 3 stalks celery, diced; 1 cup (250 ml) raw cashews; 2 tablespoons (30 ml) poultry seasoning (see Tip)

Preparation info

Makes 2 loaves,
8
servings per loaf

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

A nut loaf is satisfying comfort food. Its high protein and fiber content contributes to satiety and helps stabilize blood sugar. Serve this homestyle version with a gravy, a side of Mashed Rutabaga, Carrots, and Parsnips, and green vegetables for a well-rounded meal.

Ingredients

½ cup (125 ml) quinoa
5⅔ cups (1.36 L

Main course
Gluten-free
Vegan

Method

Put the quinoa in a small saucepan. Add 1 cup (250 ml) of the water and bring to a boil over medium-high heat. Decrease the heat to low, cover, and cook until all the water is absorbed, 15–20 minutes. Remove from the heat and let cool.

Put the barley and lentils in a medium saucepan. Add 4 cups (1 L) of the water and bring to a boil over medium-high heat. Decrease the heat to low, cover