Quinoa Loaf with Mushrooms and Peas
Vegan; Soy Free; Gluten Free
Last night was my cooking demo (which I got sick-sad face).... So, while I was trying to hold down water; my friends made this recipe. Hope you all enjoy this healthy, easy, tasty recipe! Hopefully next months cooking demo will be better!
1 tablespoon extra-virgin olive oil, plus more for the pan
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 (use gluten free)
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped
1 cup chopped red onion
1. Preheat oven to 350 degrees. 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.
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, 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.
Found: Whole Foods