Timbale of Quinoa and Lentils

Are you superstitious DOC? Then you can't start the new year without eating lentils, our lucky food par excellence! For the occasion, I propose a tasty timbale of quinoa and lentils, with a tasty tomato and oregano sauce.
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/timballo-lenticchie-quinoa.html#3

Video of the Recipe

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Identity Card of the Recipe

• 155 KCal Calories per serving

• Ingrediants

  For the timbale

  • 200 g of quinoa
  • 150 g of dried lentils
  • Q.b of water
  • 2 tablespoons of extra virgin olive oil
  • Q.b of salt
  • Q.s. of pepper
  • Q.b of garlic
  • 100 g of stringy cheese type of Fontina cheese
  • 1 stick of celery
  • 100 g of carrots
  • 20 g of grated Parmesan cheese
  • 50 g of light bechamel
  • 1 tablespoon (about 20 g) of cornstarch

  For the sauce

  • 200 g of tomato puree
  • 2 tablespoons of extra virgin olive oil
  • Q.b of salt
  • Q.s. of pepper
  • Q.b of garlic
  • 1 teaspoon of oregano
  • 30 g of pecorino

  Materials Needed

  • Casseroles
  • Loaf pan with dimensions of 30 x 10 x 10 cm
  • Colander
  • Table spoon

  
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/timballo-lenticchie-quinoa.html#

  Preparation

  1. Collect the dried lentils in a bowl, cover them with warm water and leave them to soak for a couple of hours.
  2. Chop a stick of celery and a carrot.
  3. Rinse the lentils from soaking and collect them in a saucepan; add the chopped celery and carrot, season with pepper and garlic. Bring to cooking: cook for 40 minutes or until the lentils are soft. Turn off the heat, season with salt and add a drizzle of oil.

  Did you know that ...
  It is advisable to salt the lentils only at the end to keep them soft.
  If, during cooking, the lentils appear too dry, add a ladle of water. If desired, you can add chopped onion.

  4. Rinse the quinoa and boil it in two parts of water: cover with the lid and cook for 15 minutes, or until the quinoa has absorbed all the water.
  5. Shell the quinoa and mix it with the lentil sauce: flavor with parmesan cheese.
  6. Preheat the oven to 180 ° C (mode: ventilated).
  7. Line a loaf pan with baking paper and pour half the quinoa and lentil mixture; stuff with slices of stringy cheese, then cover with the remaining lentil mixture.
  8. Place in the oven and cook for 20 minutes.
  9. Prepare the sauce. Pour the tomato puree into a saucepan and cook with a tablespoon of oil, salt, pepper and oregano. Cook for 15 minutes, stirring occasionally.
  10. Allow to cool slightly before turning the mold upside down to take out the timbale.
  11. Pour the tomato sauce on the timbale, cut into slices and serve with a grated pecorino cheese.

  
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/timballo-lenticchie-quinoa.html#3

  Alice's comment - PersonalCooker

  Starting the year with a slice of this timbale can only bring you luck: in addition, it is a complete, light and nutritious single dish, perfect for filling up with energy and nourishing us in a healthy way!
  Taken from https://www.my-personaltrainer.it/Tv/Ricette/Primi_piatti/timballo-lenticchie-quinoa.html#3

  Nutritional values ​​and Health Comment on the recipe

  Quinoa and Lentils Timbale is a recipe that belongs to the group of first courses.

  It is a not too caloric food, whose energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins.

  Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium biological value (although the association between quinoa and lentils should ensure the presence of all essential amino acids).

  Fiber is abundant while cholesterol is not relevant.

  It does not contain ingredients rich in histamine (except for tomato puree) or histaminoliberators. It does not provide gluten but lactose is present in small quantities.

  The Timbale of Quinoa and Lentils is a product that lends itself to the customary diet of the majority of the population.

  It has no major contraindications in nutritional regimes against overweight and metabolic pathologies; the average portion and the frequency of consumption must not be abundant in the case of type 2 diabetes mellitus and hypertriglyceridemia.

  It does not affect celiac disease and histamine intolerance, while it must be avoided in lactose.

  The abundance of fiber could significantly increase bowel movement. It is a recipe that respects the lacto-ovo vegetarian criteria but not the vegan ones.

  The average portion of Quinoa and Lentils Timbale is 200 g (about 310 kcal).