Seasoned Tri-Color Quinoa Loaf

Serve the diners well who seek vegetarian options. They want more than just a meatless menu item—they demand a good flavor experience. This Seasoned Tri-Color Quinoa Loaf delivers that. It combines Tri-Color Quinoa, tofu, Parmesan and spices with red pepper, onion and garlic. Gluten-free breadcrumbs give the dish texture and body without altering its gluten-free positioning.

Ingredients

Yield: 2 loaves

Directions

  1. Rinse InHarvest Tri-Color Quinoa under water until the water runs clear.
  2. Bring 2 c. water or stock to a boil. Stir in the Tri-Color Quinoa and simmer, covered, for 12 to 15 minutes until cooked.
  3. Lay the quinoa out on a sheet pan. Reserve chilled until needed.
  4. In a sauté pan over medium heat, add the olive oil. Cook the garlic and onion until translucent, 2 to 3 minutes. Stir in the bell pepper and remove the pan from heat. Reserve the vegetable mixture until needed.
  5. In a food processor, purée the tofu until creamy. (Add a little water if needed to aid creaminess.)
  6. In a large mixing bowl, pour in the tofu. Add the quinoa and vegetable mixture and combine well. Season to taste with Italian seasoning, salt and pepper.
  7. Add the egg whites to the mixture and combine well. (If mixture is too loose, add the breadcrumbs as needed.)
  8. Divide the quinoa mixture evenly between 2 loaf pans, each 9”x5”x2½”. Bake at 400ºF in a conventional oven until the loaves are golden brown on top and cooked to an internal temp of 140ºF, 25 to 30 minutes.

Chef’s note: This concept can accept any flavor direction by swapping Italian seasoning for Asian, Latin, Cajun, Middle Eastern and more.