Lentil and quinoa festive stuffing
This can be booked altogether in a cake tin or rolled into balls if preferred.
Did you know – quinoa is an ancient gluten-free seed and a highly prized source of plant protein.
Nutritional fact – quinoa and lentils are a good source of protein and fibre and are naturally gluten-free.
Scroll down to see the recipe.
Lentil and quinoa festive stuffing
Servings 6 - 8
Ingredients
- 1 medium carrot small cubes or grated
- 1 medium onion chopped
- 2 tbsp olive oil
- 100 g quinoa
- 150 g red lentils
- 1 tsp dried mixed herbs
- 1 lemon rind only
- 1 tsp juniper berries
- 1 tsp coriander seeds
- 1 tsp cloves
- 800 ml vegetable stock
- 1 tsp tamari
- 1 tbsp cranberries
- 2 tbsp frozen peas
- black pepper
- 1/2 tsp ground nutmeg
- 1 handful chopped cooked chestnuts
Instructions
- Saute the onion and carrot in the oil until the onion is transparent.
- Add the quinoa and lentils and the remaining ingredients (except the peas and chestnuts) and bring to the boil.
- Cover and simmer gently for about 15-20 minutes until all the stock has been absorbed. Stir in the peas and chestnuts.
- Press the mixture into a greased 8″ square lined cake tin and bake in the oven at 200c for 30 minutes.
- Can be served hot or cold.