Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto

Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto

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  • 2 cups cooked quinoa
  • 2 cups chopped cooked Yukon Gold potatoes
  • 1 cup cooked jasmine rice
  • 1 cup chopped onions
  • 1 cup chopped leeks
  • 2 tablespoons minced garlic
  • 1/4 cup plus 2 tablespoons olive oil, plus more for brushing
  • 1/2 cup chopped Italian parsley
  • 1/3 cup minced fresh savory
  • 1/3 cup minced fresh sage
  • 1/3 cup minced fresh thyme
  • Salt, to taste
  • 1 teaspoon freshly ground black pepper
  • Vegetable broth (as needed)
  • Asparagus-Pistachio Pesto


Keep warm quinoa, potatoes and rice.

Sauté onions, leeks and garlic in 2 tablespoons olive oil for 5 minutes or until soft. Add herbs and remove from the 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 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.

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