• Jennifer McDiarmid

Spiced brazil nut and quinoa loaf

A great way to boost your protein intake, and is delicious hot or cold.

Ingredients

2 tblsps sunflower oil plus 1 tsp. for toasting quinoa 100grms quinoa seeds 450mls boiling water 1 onion finely chopped

2 tblsps sesame seeds 2 tsp cumin seeds Half tsp. turmeric 1cm. piece of fresh root ginger grated 150grms brazil nuts finely ground 150mls coconut milk

Seasoning


Method

Heat the 1 tsp of oil in a pan and gently toast the quinoa for 1 min. Carefully add the boiling water and bring to the boil, stir a few time, cover pan and simmer for 15mins or until quinoa is soft. Drain if necessary, set to one side.


Heat the remaining oil in a pan and gently fry onion. When soft add the seeds and spices cook for 1 min.


Stir in ground nuts, mix in quinoa and coconut milk season to taste.


Spoon the mixture into a lined 2lb. loaf tin cook in a pre-heated oven gas

5/elec 189`C for 30-35 mins, or until just firm to the touch.

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25 The Limes, South Cerney,

Cirencester, GL7 5RF

contact@jennifermcdiarmid.co.uk

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Tel: 07766015161

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