Quinoa Veggie Loaf with Roasted Radishes and Crispy Broccoli

🥘 Ingredients

• Parmesan cheese
  1 oz
• black pepper
  1 tsp
• broccoli florets
  6 oz
• button mushrooms
  4 unit
• carrots
  1 unit
• ketchup
  2 tbsp
• olive oil
  2 tbsp
• quinoa
  ¾ cup
• radishes
  3 unit
• red bell pepper
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  1½ cup

🍳 Cookware

• pot
• baking sheet
• large pan
• large bowl
• meatloaf tins

1. 1

   Preheat oven to 400 degrees. In a pot , bring water and a large pinch of salt to a boil. Add quinoa , cover, and cook until soft, ⏱️ 15-20 minutes .

   water: 1½ cup, salt: 1 tsp, quinoa: ¾ cup
2. 

   2

   Halve, peel, and dice red onion . Core, seed, and remove the white ribs from red bell pepper , then finely dice. Peel and finely dice carrots . Finely dice button mushrooms . Halve radishes . Cut broccoli florets into bite-sized pieces (if they aren't already).

   red onion: 1 unit, red bell pepper: 1 unit, carrots: 1 unit, button mushrooms: 4 unit, radishes: 3 unit, broccoli florets: 6 oz
3. 

   3

   Place the radishes and broccoli on a baking sheet with 1 tablespoon of olive oil and a pinch of salt and black pepper . Place in the oven for 15-20 minutes, until golden brown.

   olive oil: 2 tbsp, black pepper: 1 tsp
4. 

   4

   Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the bell pepper, onion, carrot, and mushrooms to the pan. Cook, tossing, for 5-7 minutes, until softened and slightly golden brown. Add half the veggie stock concentrate and 1 cup water to the pan. Bring to a boil for 3-5 minutes, until liquid is reduced by half. Season with salt and pepper.

   veggie stock concentrate: 1 unit
5. 5

   Assemble the meatloaf: in a large bowl , combine the cooked quinoa, Parmesan cheese , and vegetable mixture. Season with salt and pepper. Pack the meatloaf tins with the quinoa mixture and bake for 10-12 minutes, until set.

   Parmesan cheese: 1 oz
6. 

   6

   Make the ketchup pan-sauce: add ketchup , remaining stock blend, and ½ cup water to the same pan you cooked the vegetables in. Bring the mixture to a boil over medium heat and reduce until thick, 1-2 minutes. Season with salt and pepper.

   ketchup: 2 tbsp
7. 7

   Plate the veggie scorched by quickly flipping each tin onto a plate. Let it sit for a few seconds, then gently lift the tin away. Place the crispy broccoli and radishes alongside, then top with the ketchup pan-sauce. Enjoy!