Quinoa, lentil and rice loaf

Ingredients

• 1½ cups cooked quinoa
• 1½ cups cooked lentils (canned work, well drained)
• 1½ cups cooked rice (ideally a mix of white, red and wild)
• ¼ teaspoon salt (approx.)
• ¼ teaspoon thyme
• ¼ teaspoon rosemary
• ¼ teaspoon oregano
• ½ teaspoon chopped parsley
• A pinch of ground black pepper
• 2 tablespoons liquid smoke (optional, but highly recommended)
• ¾ cup shelled walnuts
• 2 tablespoons cornstarch
• ½ cup cold water
• A little oil, for the pan
• ¼ cup Spanish tomato sauce (tomate frito), for the sauce
• 1 tablespoon ñora or choricero pepper paste, for the sauce
• ¼ teaspoon sweet (or hot) paprika, for the sauce
• A few more walnuts or almonds, to decorate

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of rice
• What to use instead of cornstarch
• What to use instead of lentils
• What to use instead of oregano
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of Spanish tomato sauce (tomate frito)
• What to use instead of thyme

Instructions

1. Preheat the oven to 200°C (400°F), conventional (top and bottom heat).
2. Put the quinoa, lentils, rice and herbs and spices in a large bowl and mix well while mashing, ideally with a fork.
3. Chop the walnuts or break them up with your hand and add them. Mix, taste and add a pinch more salt if needed.
4. Mix the cornstarch with the cold water and add it to the bowl. Mix and mash until you have a paste: it shouldn't be pureed, but it should hold together somewhat. Add a little more water if needed.
5. Pack the mixture in batches into a tall rectangular pan (like a loaf pan) greased with a little oil (no need if it's silicone), pressing it down well with a spoon.
6. Bake on the middle rack at 200°C (400°F), conventional, for 25-30 minutes, until the top is golden and it pulls away a little from the sides (40 minutes at most).
7. Meanwhile, mix the sauce ingredients.
8. Carefully unmold it onto a platter, cover it with the sauce and a few walnuts and serve hot.

Nutrition facts

Approximate, per serving (about 162 g). Calculated with data from USDA FoodData Central.