Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto

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.