QUINOA LOAF WITH MUSHROOMS AND PEAS

Quinoa Loaf With Mushrooms and Peas image

Provided by januarybride

Time 1h45m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
1 cup chopped red onion (about 1 onion)
salt & fresh ground pepper
1 (15 ounce) can garbanzo beans, rinsed and drained
3/4 cup rolled oats (I used barley flakes with great results)
2 cups cooked quinoa (I cooked mine in veggie broth for added flavor)
1 cup frozen green pea
1/2 cup chopped fresh parsley
2 tablespoons minced fresh thyme (optional)
10 sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon all purpose seasoning (I like Spike, but Greek seasoning would be great too)

Steps:

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, onions, 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/onions, bean mixture, quinoa, peas, parsley, tomatoes, 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. (NOTE: I made this into mini loaves for portion control and cooked them for 25 minutes at 350 degrees and they were very dry. . .I do not recommend making them into mini loaves or patties).

Nutrition Facts : Calories 212.2, Fat 4.5, SaturatedFat 0.5, Sodium 213.2, Carbohydrate 35.5, Fiber 6.9, Sugar 3.2, Protein 8.9

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