1/2 cup (100g) red quinoa
1/2 cup (100g) green lentils
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 long red chilli, finely chopped
1 cup (150g) raw cashews, plus extra to serve
1 tablespoon tomato paste
1 carrot, (120g) coarsely grated
1/3 cup (70g) sundried tomatoes, drained and finely chopped, plus extra to decorate
1/4 cup flat leaf parsley, chopped
1/4 cup coriander, finely chopped
Yoghurt or tzatziki, to serve
Preheat oven to 200C. Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.
Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside.
Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender. Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sun dried tomatoes, parsley, coriander, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin. Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt or tzatzki.