Quinoa Loaf with Mushrooms and Peas
This recipe is from Whole Foods. Savory and filling, it is a satisfying meatless loaf served with salad and sides.
Ingredients
1 tablespoon extra-virgin olive oil
8 ounce mushrooms of choice, sliced
1/2 teaspoon fine sea salt
15 ounce can of garbanzo beans, drained and rinsed, (save liquid as aquafaba for the chocolate chip cookie recipe)
3/4 cup rolled oats
2/3 cup quinoa, cooked
1 cup frozen green peas
1/2 cup chopped fresh parsley
1 tablespoon minced fresh thyme
10 sundried tomatoes, packed in oil, drained and chopped
1 medium red onion, chopped
1/2 teaspoon ground black pepper
Instructions
Preheat oven to 350 degrees F.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into food processor and pulse until just smooth.
In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, thyme, tomatoes, onion, salt and pepper.Transfer mixture to lightly oiled 8 inch loaf pan, gently pressing down and mounding it in the middle.
Bake until firm and golden brown, 60-75 minutes.
Let cool for 10 minutes, then slice, serve and enjoy.
