Quinoa Loaf With Mushrooms and Peas |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 60 |
|
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. Ingredients:
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) |
Directions:
1. 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.
2. 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).
|
|