Valentine Red Quinoa Loaf

Valentine Red Quinoa Loaf

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We're your online guide to making conscious choices that help people, animals & the planet. Extra points if you have a small heart-shaped cookie cutter to fashion sliced beets and potatoes into decorative (and tasty) accompaniments. To keep their bright red color, the beets are best boiled or steamed until tender, then cooled and sliced before cutting into hearts.  For the potatoes, cut raw russet potatoes into 1/4-inch slices and arrange in a single layer on a baking pan to roast until tender.  You can then arrange some of the cooked potato and beet hearts on top of (or surrounding) the quinoa loaf when ready to serve. Reduce the heat to low, cover, and simmer for 12 to 15 minutes or until the quinoa is tender and the water is absorbed. Remove from the heat and set aside to cool. (You can cook the quinoa well ahead, if desired, and refrigerate it until needed). Preheat the oven to 375 degrees F. Lightly oil an 8- or 9-inch baking pan (heart-shaped if possible) or spray with non-stick spray and set aside. In a food processor, combine all of the ingredients except the cooked quinoa and process to combine well. The mixture should be finely ground but with some texture remaining. Transfer the mixture to a bowl and add the reserved quinoa, stirring to mix well. Taste and adjust the seasonings, then transfer the mixture evenly into the prepared pan and smooth the top. Cover and bake until firm, about 45 minutes. Remove the foil and let the loaf cool for 10 to 15 minutes then carefully turn out onto a plate by placing a plate over the loaf and inverting it so that the loaf is now on the plate and ready to serve. Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site.

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