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Servings: 2

Ingredients

Cost per serving $1.69 view details

Directions

  1. Place the quinoa in a medium saucepan along with the water and 1/2 tsp. salt. Bring to a simmer and cook, covered, till all the water has evaporated (about 15 min). Set aside.
  2. Heat the oil in a medium saucepan. Saute/fry the celery, fennel, onions, garlic, and bell pepper, along with the salt, marjoram, and cardamom, for about 5 min. Stir occasionally to prevent burning. Add in the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sauteed vegetables. Blend the ingredients.
  3. Mix the two flours together and blend into the vegetable and quinoa mix. Line a large loaf pan with a baking sheet liner and lightly oil the liner. (In lieu of the baking sheet liner, you could just oil and flour the pan.) Press the mix into the pan. Bake at 400 degrees F for about 45 min. (The loaf should reach an internal temperature of 180-200 degrees F.) Let the loaf cold, inverted, for 10 min before removing it from the pan. Serve the loaf in slices, with your favorite tomato (or possibly other) sauce if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 199g
Recipe makes 2 servings
Calories 365  
Calories from Fat 127 35%
Total Fat 14.75g 18%
Saturated Fat 2.05g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 827mg 34%
Potassium 610mg 17%
Total Carbs 47.61g 13%
Dietary Fiber 8.5g 28%
Sugars 2.27g 2%
Protein 12.46g 20%
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