Quinoa Loaf With Mushrooms and Peas
Per Whole Foods website, "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." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.
- Ready In:
- 1hr 45mins
- 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)
- 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).
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
I had a major problem with the loaf not holding its shape even though I followed the recipe exactly. It fell apart when I tried slicing it up. What did I do wrong? However, we all loved the taste especially with the gravy (Recipe #314890). Will make again but with some help and guidance. Reviewed for Veg Tag October.
This was quite good! My quite carnivorous DH even agreed, which NEVER happens with a veggie loaf. The quinoa adds a really nice texture (plus protein--yay!), and I left some chunks in my bean/oat puree that added texture as well. Per JB's advice I cooked the quinoa (about 2/3 c dry came out to 2 cups for me) in veggie broth, which added a nice layer of flavor. I wish I had added more salt and pepper, though--for some reason the mixture was very flavorful but the cooked product was less so. Hmm. I served it with a vegetarian version of recipe #314890, mashed potatoes, and broccoli roasted with olive oil and kosher salt. Yummy meal! I froze the leftovers and can't wait to pull them out on veggie burger night--I can totally see how this would make a great sandwich! Made for Veg*n Swap, October 2010.
This has to be one of the best "loafs" I've tried - and that's without a sauce/gravy on it. The flavors of the mushroom, onions, peas and sun-dried tomatoes come through nicely and it was moist and stayed together wonderfully! For a little fun, try sauces from spicy to tomato-y to alfredo-y, but do make this loaf! I made it as written using the tip to cook quinoa in veggie stock, portabella mushrooms, sun-dried tomotoes reconstituted in water, and since I used a nonstick pan (no oil) the end result was basically fat free. I calculated the calories in cooked quinoa and it adds about 63 per serving, plus lots of fiber, protein and other good-for-you stuff. January Bride has a beautiful presentation photo so I'm submitting a close-up of a slice. Will make this one again - easy, healthy and delish!