Spiced Hazelnut and Quinoa Loaf

Serve this loaf with a spiced tomato sauce, or a cold yogurt dip.

Spiced Hazelnut and Quinoa Loaf
serves 4

2 tbsp sunflower oil, plus 1tsp for toasting quinoa
100g quinoa, rinsed
450ml boiling water
1 onion, finely chopped
2 tbsp sesame seeds
2 tsp cumin seeds
1/tsp turmeric
1cm piece of fresh root ginger, grated
150g hazelnuts, finely ground
150ml coconut milk

Heat the tsp of oil in a pan and gently toast the quinoa for 1 minute. Add the boiling water and bring to the boil, stirring a few times. Cover the pan and simmer for 15 minutes, or until quite soft. Drain if necessary and set aside.

Meanwhile heat the remaining oil in a large frying pan and gently fry the onion. When soft add the seeds and spices and cook for 3 minutes. Then stir in the ground hazelnuts and cook for 2 minutes. Leave to cool.

Mix the cooked quinoa with the hazelnuts and stir in the coconut milk. Season to taste.

Spoon the mixture into a lined, greased 1.2 litre loaf tin. Cook for 30-35 minutes at 190c/gas5 until just firm to the touch.