Ingredients with Measurements:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup mixed nuts (almonds, walnuts, pecans)
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup grated parmesan cheese
Special Equipment Needed:
- 9x5 inch loaf pan
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray.
2. Rinse the quinoa in a fine mesh strainer and transfer to a medium saucepan. Add the vegetable broth and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Meanwhile, pulse the mixed nuts in a food processor until coarsely ground. Transfer to a large mixing bowl.
4. In the same food processor, pulse the breadcrumbs until finely ground. Add to the mixing bowl with the nuts.
5. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the thyme, rosemary, salt, and black pepper and cook for another minute.
6. Add the cooked quinoa, onion mixture, beaten eggs, and parmesan cheese to the mixing bowl with the nuts and breadcrumbs. Mix until well combined.
7. Transfer the mixture to the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until golden brown and firm to the touch.
9. Let the quinoa and nut roast cool in the pan for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Temperature:
350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 327
Fat: 19g
Saturated Fat: 3g
Cholesterol: 62mg
Sodium: 819mg
Carbohydrates: 27g
Fiber: 4g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or bulgur wheat.
- Vegetable broth can be substituted with chicken broth or water.
- Mixed nuts can be substituted with any type of nuts, such as cashews or hazelnuts.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with any type of grated cheese, such as cheddar or mozzarella.
Variations:
- Add chopped vegetables, such as carrots or mushrooms, to the onion mixture for added flavor and nutrition.
- Use different herbs and spices, such as sage or cumin, to customize the flavor of the roast.
- Top the roast with a tomato sauce or gravy for added moisture and flavor.
Tips and Tricks:
- Make sure to rinse the quinoa thoroughly to remove any bitterness.
- Toast the nuts in a dry skillet for a few minutes before pulsing in the food processor for added flavor.
- Let the roast cool in the pan before slicing to prevent it from falling apart.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, slice the roast and place on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the quinoa and nut roast on a platter with a garnish of fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting Advice:
- If the roast is too dry, add more beaten eggs or a splash of vegetable broth to the mixture before baking.
- If the roast is falling apart, let it cool in the pan for a few more minutes before slicing.
Food Safety Advice:
- Make sure to cook the quinoa and roast until the internal temperature reaches 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
The use of nuts in vegetarian dishes dates back to ancient times, when meat was scarce and expensive. Nuts provided a rich source of protein and flavor to meatless meals.
Flavor Profiles:
The quinoa and nut roast has a savory, nutty flavor with hints of herbs and spices.
Serving Suggestions:
Serve the quinoa and nut roast as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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