Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Keep warm quinoa, potatoes and rice.

Sauté onion, leeks and garlic in 2 tablespoons olive oil for 5 minutes or until soft. Add the herbs and remove from heat. Place all ingredients except for the broth and pesto in a bowl and mix until the mixture is capable of forming a loaf (it shouldn't be too wet). If the loaf is too dry, use the broth to moisten the mixture.

On a greased baking sheet or baking dish, hand-form a rustic style loaf or loaves depending on size desired. Brush loaf with olive oil and bake at 350° F for 30 to 45 minutes until loaf is slightly brown.

Cut the loaf into slices and top with room-temperature Asparagus-Pistachio Pesto.

Recipe by Blake Caldwell, PCC Deli Chef

Source: 2011 PCC annual meeting dinner

Learn more about our recipes. View guidelines »

More about: asparagus, pesto, potatoes, quinoa, rice

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Quinoa and Herbed Potato Loaf

The quinoa and potato loaf served at PCC's membership meeting on Tues was fantastic! I must make it for a potluck this weekend. Thank you for the inspiration.

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