Prep time
Cook time
Total time
I used a 10 x 4in glazed stoneware terrine. I cooked the quinoa in water with a teaspoon of Marigold Bouillon vegetable stock.
Serves: 6
  • ½ cup uncooked quinoa (then cooked in the usual way with a little stock)
  • 1 cup uncooked red lentils (then cooked in the usual way)
  • 1 Aubergine
  • 2 Courgettes
  • 2 Tablespoons Green Pesto
  • 100g Feta Cheese
  • Olive Oil
  • Sea Salt and Black Pepper
  1. Preheat the oven to 190c (375f)
  2. Lightly oil the terrine dish.
  3. Strain the lentils in a sieve and push out as much water as you can.
  4. Mix with the cooked quinoa and season liberally with sea salt and black pepper.
  5. Thinly slice the courgettes lengthways.
  6. Slice the aubergine into rounds about 1cm thick.
  7. Put about 2 Tbs of oil into a large food bag, add the vegetables and shake gently to coat.
  8. Grill the vegetables under a hot grill for 3-4 minutes on each side.
  9. Arrange slices of aubergine neatly on the bottom of the dish (I used 4).
  10. Cover with half of the quinoa mixture.
  11. Lay the courgettes lengthways on top.
  12. Distribute the pesto and crumbled feta cheese on top on the courgettes.
  13. Cover with the remaining quinoa and lentil mixture and press down.
  14. Lay the remaining aubergines on top.
  15. Drizzle with a little olive oil.
  16. Place in the hot oven and cook for 25 minutes.
  17. Leave to cool for about an hour. Mine was just warm when I turned it out.
  18. Run a pallet knife around the edge and turn out onto a serving plate.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/03/11/quinoa-and-lentil-terrine-with-feta-cheese-and-pesto/