Well, it was bound to happen and I’m sure it’s going to happen again – I’m starting to feel deprived. And it’s only the second day! Oy.
So I decided to make Quinoa Loaf. It isn’t exactly the perfect dinner for my specific diet, but it’s Vegan and delicious and well I could have done worse. This is a dish I have been making for quite a long time, the original recipe came off of a box of red quinoa that I bought 6 years ago, this is my own updated version.
- 3 cups cooked red quinoa (1 cup dry red quinoa cooked with 2 cups filtered water)
- 1 cup chopped walnuts
- 3 green onions – chopped
- 1/2 cup bell pepper (red, orange or yellow) – diced
- 1/2 cup organic celery – diced (about 3 ribs)
- 2 T Thyme
- 1 T ground sage
- 1 T Bragg’s Liquid Aminos (this is a fermented soy product)
- 1/2 cup unsalted almond butter (Trader Joe’s is the cheapest)
Boil quinoa with 2 cups filtered water for 15 to 20 minutes. Let cool slightly. Heat oven to 375. Put quinoa in a large mixing bowl and mix all ingredients in. I usually add the walnuts, green onions, red pepper, celery and herbs first, then add the Braggs, then the almond butter last. Mix it all together until well combined, making sure there are no clumps of almond butter.
Oil a loaf pan and press mixture into the pan. Flatten the top with a spatula.
Voila! I like it just how it is but my boyfriend likes to pour ketchup or bbq sauce over it. I served it with roasted asparagus. Yum!! I feel a little better now 🙂 I just have to keep reminding myself what I’m doing this diet for. And more than anything, I want to keep my thyroid. It’s going to get easier, right?