Quinoa Loaf with Mushrooms and Peas

Posted by: admin in: ● November 14, 2010

April 22nd 2010 was the 40th Anniversary of Earth Day.
My Earth Day contribution was a day of vegan eating, 100% no animal products.

For dinner, I tried a recipe from Whole Foods and followed it exactly:

1 tablespoon extra virgin olive oil, plus more for greasing
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
2 cups cooked quinoa ( Learn to Cook: Quinoa)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion

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, 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, 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.

It was really yummy though it took a while to assemble the loaf. I’m not a huge fan of the peas in this recipe and will be experimenting with switching the peas out for spinach, asparagus or zucchini next time. My boyfriend loved it though! It was the perfect vegan dinner to end our Earth Day!

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