The mix of vegetables and quinoa are often a go-to combo for me. With vegetable quinoa loaf it doesn’t matter what veggies you have, slice them, dice them or shred them. Cook some quinoa and put it together. You can mix the quinoa through or you can serve the veggies on top. However you do it, it’s hard to go wrong.
Cooking quinoa is like cooking pasta. Put about 4 cups of water in a large saucepan and bring it to the boil. Pour in the quinoa and give it a stir, turn the heat down a little so it’s still boiling but not spilling over the saucepan and leave it for about 15 mins. Sometimes the quinoa will need a stir during the boiling process, sometimes it will be soft before the 15 mins is up – it depends on the quinoa seed and also how much water you have compared to the quinoa. When it’s cooked (and this is personal preference) it can be a little nutty or cook it longer to be soft and fluffy. Drain the water away. I often cook extra and will rinse the quinoa in cold tap water after draining it to cool it down straight away. If you’re using the quinoa straight away you could skip the rinsing part.
I was planning on making quinoa patties last week for dinner so I had cooked some quinoa in preparation. That way all I had to do was mix in some veggies, shape them into patties and cook them. Sounds easy right?
Well, I got home from work and the last thing I felt like doing was standing over a pan flipping patties. So I used the same ingredients but instead of patties I packed it all into an oven proof dish, popped it in the oven and voila – a vegetable and quinoa loaf. Shredded zucchini is quite juicy so when it mixes with the flour it binds together and creates a loaf (or patty).
My top tip is whenever you’re cooking quinoa or rice, double what you need and put the extras in the freezer ready for when you don’t have time, or just can’t be bothered. Having cooked quinoa takes 20 mins of the preparation time of this dish.