VEGETARIAN QUINOA WITH A GREAT TOPPING ENJOY DAN:

           VEGETARIAN QUINOA MEAT LOAF by CHEF DAN:

Serves 8-10

INGREDIENTS:

1-cup quinoa

2-cups water

2 cups lentils

3 cups water

3/4-cup rolled oats

1 (15 Oz) can garbanzo beans, rinsed and drained

1/2-cup tomato sauce

1/4-cup ground flax seeds

4 tablespoons wheat germ

1- Tablespoon olive oil

6 baby portabella mushrooms, thinly sliced

1 onion, finely chopped

4 cloves garlic, minced

1/2-tablespoon EACH turmeric, cumin, coriander, and smoked paprika

1/4- lemon juice

2-large handfuls of washed spinach, chopped

Top with 1/4-cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons Dijon mustard.

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Grease a loaf pan  with a splash of olive oil

2.   In a sauce-pan bring 2 cups of salted water to a boil.

3.   Add quinoa, reduce heat, cover and simmer for 15-17 minutes.

4.   Bring 3 cups salted water to a boil, add lentils.

5.   Reduce heat , cover and simmer for 30 minutes

6.   In a skillet add oil over medium-heat; add mushrooms, onion, garlic and sauté for 5 minutes.

7.   Put oats and beans in a blender and pulse until smooth.

8.   Once quinoa, lentil, and oat mixture in a large bowl.

9.   Add sauté mushrooms, onion, and garlic.

10.                Add tomato sauce, lemon juice, flax seed, wheat germ, and all spices.

11.                Mix with your hand adding more water, or tomato sauce or bread crumbs, and flax seeds as needed.

12.                Salt and pepper to taste.

13.                Place in prepared loaf pan and bake for 45-60 minutes.

14.                Mix all topping ingredients together and top the quinoa loaf.

15.                Bake an additional 5 minutes.

ENJOY DAN:                (BON-APPETITE!!