Quinoa Loaf with Mushrooms and Peas
4

Serves 8

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.

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    Ingredients: 
    • 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
    • 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 chopped red onion
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:170 calories (35 from fat), 40g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g carbohydrate (6g dietary fiber, 4g sugar), 8g protein
    Special Diets: 

    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. See our Terms of Service.

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