Free Healthy Recipe - Gluten Free Nut Loaf with Grilled Zucchini and Tomato Sauce

Dairy free, Gluten free, Low GI, Wheat Free

The beauty of this dish is that much of it can be prepared in advance ready to cook later in the evening.
All you have to do is grill the zucchini and heat up the sauce - what could be simpler?

1 cup quinoa
1 cup walnuts
1 cup pistachios
2 tbsp olive oil
1 white onion finely diced
3 cloves garlic
300 grams mushrooms, chopped
3 large eggs
1 cup basil leaves, chopped
1 tbsp oregano, chopped
6 zucchini sliced lengthways

Rinse the quinoa thoroughly before adding it to a pan with 2 cups of water. Bring to the boil then cover , reduce the heat and simmer for 15 minutes.
While the quinoa is cooking dry roast the nuts fragrant, but take care not to burn them. Transfer the nuts to a large bowl.

Using the same pan used to roast the nuts , heat the olive oil and saute the onions, garlic and mushrooms for about 5 minutes or until they are soft and juicy.
Transfer the mixture to the bowl with the nuts and add the cooked quinoa.
Beat the eggs and add them to the bowl with the herbs and black pepper.
Line a loaf tin with baking paper and fill with the mixture.

Cook in an oven preheated to 180C for 35 minutes.

Serve with grilled eggplant and Italian tomato sauce.

Makes 6 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 60 mins
Ready in: 75 mins

Suitable for:
Dinner, Lunch
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