Quinoa and Lentil Strudel

Quinoa is a tiny, round, lens-shaped seed, originally from the Andes, but now cultivated in the United States and China. Highly nutritious and with a delicious flavour, it is an excellent addition to the repertoire of grain cookery.

Ingredients

  • 2 oz / 60 g fresh breadcrumbs
  • 2 oz / 60 g almonds, finely chopped
  • 2 oz / 60 g butter
  • 4 tbsp extra virgin olive oil
  • 2 leeks (white parts only), trimmed and sliced
  • 2–3 garlic cloves, peeled and crushed
  • 4 oz / 110 g shiitake mushrooms, sliced
  • 3 ripe tomatoes, peeled, deseeded and chopped
  • 12 ripe black olives, pitted and chopped
  • 2 tsp green peppercorns
  • finely chopped parsley
  • finely chopped basil, chervil or coriander
  • 6 large sheets filo pastry
  • 6 oz / 170 g quinoa, cooked and cooled
  • 6 oz / 170 g green or Puy lentils, cooked and cooled
  • 1 mozzarella cheese, diced
  • 3 oz / 85 g pinenuts, toasted

Method

Fry the breadcrumbs and almonds in half the butter and a spoonful of olive oil. Put to one side. In half the remaining olive oil, sweat the leeks until soft, and stir in the garlic and mushrooms. When the mushrooms are almost cooked, stir in the tomatoes, olives, peppercorns and herbs. Melt the remaining butter, and mix with the remaining olive oil. Brush the sheets of filo pastry with it, and layer them on top of each other, scattering a little almond and breadcrumb mixture between each layer. Leaving a 1 in / 2.5 cm.border, spread the quinoa over the pastry, then the vegetable mixture, the lentils and finally the diced mozzarella and toasted pinenuts. Roll up and carefully transfer to a baking sheet. Alternatively, spoon the filling into a rectangular heap in the middle of the pastry, and fold it like a parcel. Brush all over with melted butter, and bake in a preheated oven at 200°C / 400°F / Mark 6 for 10 minutes, then turn down the heat to 180°C / 350°F / Mark 4 for a further 10–15 minutes.

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