Quinoa Loaf with Mushrooms and Peas
I’ve never been a meatloaf fan, so I was not looking for a substitute, but if I needed one, this would be it! I’ll basically try any recipe with quinoa now, I love it!
I really liked this, even though I had to leave out the sun-dried tomatoes because my husband does not care for them, and I did not have a full 1/2 cup of parsley, so those probably would have given it a bit more flavor. “Salt and pepper to taste” is something I am still trying to master, and I don’t think I added enough before baking, but I added a little sea salt and pepper on top when eating it and really enjoyed it. My husband ate his with ketchup and gave it a thumbs up too.
Quinoa Loaf with Mushrooms and Peas
Welcome spring–or vegetarian guests–to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.
Serves: 8
Ingredients:
- 1 tablespoon extra virgin olive oil, plus more for greasing
- 8 ounces button mushrooms, sliced
- Salt and ground black pepper to taste
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
- 3/4 cup rolled oats
- 2 cups cooked quinoa
- 1 cup frozen green peas
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
- 10 sundried tomatoes packed in oil, drained and chopped
- 1 cup (about 1 onion) chopped red onion
Directions:
Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Source: Whole Foods
