Nut and quinoa loaf

Fast 800. Serves 6. 20 steps

100g quinoa (white+black+red)	bring water to the boil, add, return to boil, cook 12–15 minutes			drain very well	mix well, and add salt and pepper to taste	Grease and line the base of a 900g loaf tin. Spoon in half the mixture, and flatten with the back of a spoon. Arrange capsicum on top Cover with remaining nut mixture. Press down firmly.	Cover with foil. Bake in moderately hot oven 20 minutes. Remove foil and bake a further 15 minutes or until lightly browned and set. Cool in tin 5 minutes. Turn out onto a board, and cut into thick slices.
180g cooked peeled chestnuts	roughly mash with a potato masher
1 tablespoon olive oil		gently fry until softened
1 medium onion	peel, chop finely
2 cloves garlic	crushed	cook a few seconds more
1 vegetable stock cube	crumbled
150g mixed nuts	roughly chopped	cook 3 minutes, stirring regularly
100g carrots	trimmed, coarsely grated
2 medium eggs	beaten
1 lemon's zest	finely grated
20g parsley	finely chopped
150g roasted red capsicum	cut into bite-size pieces		well-drained