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1
In a medium saucepan combine the vegetable stock and saffron threads. Add and mix in the quinoa and lentils. Bring to simmer over medium heat, reduce to low, cover and cook until each grain of quinoa is translucent, white germ is clearly visible, lentils are tender and the stock is completely absorbed, about 20 to 22 minutes. Let stand until ready to use.
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2
Heat oil in a large saute pan over medium-low heat. Add onions, season with salt and pepper and slowly saute them, adding the wine halfway through and then continue cooking until deeply caramelized, but not burned, about 40 to 50 minutes. Let cool in the pan.
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3
While the onions are cooling slightly, grind the walnuts in food processor to a fine paste and transfer to a large mixing bowl.
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4
Working in batches, start adding the quinoa and lentil mixture, the 3 chopped cooked eggs and the caramelized onions to the food processor. Pulse and then process until smooth.
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5
Add this pureed mixture into the bowl with walnut paste, add mustard and mix everything together until homogeneous mixture forms. Taste and add salt, pepper or mustard if needed.
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6
Line an 8-by-4-inches loaf pan with plastic wrap, allowing about 3 inches to hang over each long side. Spoon the pate into the loaf pan, smooth the top and fold plastic over top. Top with something heavy and refrigerate for at least 4 to 5 hours or overnight. Can be made a few days in advance and kept refrigerated.
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7
When ready to serve, unwrap the top, and invert Pate onto a rectangular platter. Bring to room temperature. Shred the remaining cooked egg on a large hole side of a box grater and mix it with parsley, add a little salt and freshly ground pepper (garnish should be tasty also) and sprinkle on the top.
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8
Serve with toasts or crackers or use only yolks in the filling, stuff the whites and you'll have delicious vegetarian Deviled Eggs.
