Best Apple Quinoa Lentil Loaf Recipes

APPLE QUINOA SPOON BREAD

Apple Quinoa Spoon Bread image

My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly challenge. This spoon bread can act as an amazing Thanksgiving side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded casserole. Pair it with a seasonal salad to make a filling vegetarian meal. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories Dinner Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

2/3 cup water
1/3 cup quinoa, rinsed
1 tablespoon canola oil
1 small apple, peeled and diced
1 small onion, finely chopped
1 small parsnip, peeled and diced
1/2 teaspoon celery seed
1-1/4 teaspoons salt, divided
1 tablespoon minced fresh sage
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 large egg, room temperature
1-1/2 cups 2% milk, divided

Steps:

Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly., Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage., In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture., Transfer to a greased 8-in. square baking dish. Pour remaining milk over top., Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 153 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 412mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

QUINOA AND LENTIL PILAF

Quinoa and Lentil Pilaf image

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 medium size yellow or red onion, finely chopped
Salt to taste
2 large garlic cloves, minced
2 cups cooked quinoa
1 cup cooked lentils
1/2 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1/3 cup chopped fresh dill
Freshly ground pepper
2 tablespoons fresh lemon juice (more to taste)

Steps:

Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 2 grams