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Quinoa Loaf with Mushrooms and Peas

Serves 8
Time 1 hr 25 min
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 tasty veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for the pan
  • 8 ounces white button mushrooms, sliced
  • 1/2 teaspoon fine sea salt
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 3/4 cup rolled oats
  • 2/3 cup quinoa, cooked (Learn to Cook: Quinoa), (2 cups cooked)
  • 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 medium red onion, chopped
  • 1/2 teaspoon ground black pepper
Method

Preheat the oven to 350°F. Lightly oil an 8-inch loaf pan; set aside. 

Heat 1 tablepsoon 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon extra-virgin olive oil, plus more for the pan
  • 8 ounces white button mushrooms, sliced
  • 1/2 teaspoon fine sea salt
  • 1 (15.0-ounce) can no-salt-added garbanzo beans (also called chickpeas), rinsed and drained
  • 3/4 cup rolled oats
  • 2/3 cup quinoa, cooked (Learn to Cook: Quinoa), (2 cups cooked)
  • 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 medium red onion, chopped
  • 1/2 teaspoon ground black pepper