Quinoa, Lentil and Vegetable Fingers

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  • 1 cup quinoa
  • 1/2 cup orange lentils
  • 2 cups water
  • 1 small carrot, finely grated
  • 1 small zucchini, finely grated
  • 1 small sweet potato, grated
  • 5 sprigs fresh basil (leaves only) or 1 teaspoon dry basil
  • 2 sprigs thyme, chopped or minced
  • 1/2 cup almond flour (or nut flour or corn flour, or a little of each)
  • 1/2 cup whole-grain sesame seeds
  • 2 eggs
  • 1 teaspoon xanthan gum
  • Salt and pepper


  1. Preheat oven to 185°C.
  2. Place quinoa, water, lentils, vegetables, salt, and pepper in a pot, stir and bring to a boil. Lower heat and simmer for 20 minutes until quinoa and lentils are ready, adding dry herbs (if used) for the last 5 minutes.
  3. Add 1 beaten egg, flour and fresh herbs (if used) and stir until a thick, sticky batter is obtained.
  4. Beat the remaining egg in a deep bowl and pour sesame seeds on another plate.
  5. Form small finger-sized "sausages", roll in egg and then in sesame seeds and place on a baking sheet.
  6. Bake for about 20 minutes or until golden and crispy.