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07 Dec, 2020

Quinoa, pearl barley and chestnut loaf

This dish can either be the centerpiece of your christmas lunch or the perfect way to use up leftovers on boxing day. Once you’ve cooked the quinoa and pearl barley you can add whatever root vegetables you like. I love to have it with a sharp, mustardy side salad to cut through the richness.

Recipes

Ingredients

  • 150g cooked and peeled chestnuts
  • 1 tbsp olive oil
  • Maldon salt
  • 100g quinoa
  • 100g pearl barley
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • Cracked black pepper
  • 1 red onion, finely diced
  • 3 cloves garlic, minced
  • 100g mushrooms, sliced
  • 1 leek, sliced
  • 100g cavolo nero, thinly sliced
  • 2 eggs

Method

  1. Preheat your oven to 180 degrees.
  2. Place the chestnuts of a baking tray, drizzle in olive oil, add a good pinch of salt and cook in the oven for 25 minutes until crisp. Remove for the oven and set aside until needed.
  3. Cook the pearl parley and quinoa separately according to the packet instructions. Once cooked tip them into a bowl and add the lemon zest, oil, salt and pepper.
  4. Saute your onions and garlic in a little olive oil until softened and add in the mushrooms. Cook until the mushrooms are crisp. Then add in the leeks and cook for a further 10 minutes so that everything is softened together. Finally add in the cavolo nero and give everything a good stir.. Then add this to the quinoa and pearl barley mixture. Add in the roasted chestnuts and 2 eggs and combine well. Tip the mixture into a lined loaf tin and roast in the oven for about 30-40 minutes until golden on top. Serve hot or leave to cool and serve at room temperature.
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