---------- Recipe via Meal-Master (tm) v8.02
  
       Title: QUINOA LOAF
  Categories: Main dish, Vegetarian
       Yield: 2 servings
  
     1/2 c  Quinoa
       1 c  -Water
    3/16 ts Sea salt
     2/3 tb Olive oil
     2/3 c  Finely diced celery
    3/16 c  Finely diced fennel
     1/3 c  Finely diced onions
   1 1/3 ts Minced garlic
    3/16 c  Finely diced red bell pepper
     1/3 ts Sea salt
     2/3 tb Sesame seeds
     1/2 c  Cooked pinto beans
   1 1/3 tb Tahini
   1 1/3 tb Whole wheat flour
            -(stone-ground)
   1 1/3 tb Gluten flour
  
   Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
   salt.  Bring to a simmer and cook, covered, until all the water has
   evaporated (about 15 minutes).  Set aside.
   
   Heat the oil in a medium saucepan.  Saute the celery, fennel, onions,
   garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
   about 5 minutes.  Stir occasionally to prevent burning.  Add the cooked
   quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
   vegetables.  Blend the ingredients.
   
   Mix the two flours together and blend into the vegetable and quinoa
   mixture. 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 mixture into the pan.  Bake at 400 degrees F for
   about 45 minutes.  (The loaf should reach an internal temperature of
   180-200 degrees F.)  Let the loaf cool, inverted, for 10 minutes before
   removing it from the pan.  Serve the loaf in slices, with your favorite
   tomato (or other) sauce if desired.
   
   Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
   :       ISBN: 0-89815-377-8
   :       Typed for you by Karen Mintzias
  
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