Quinoa and Lentil Strudel

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

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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

Main course
Side dish
Vegetarian

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