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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 321.1 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 6.9 g
  • Protein: 8.4 g

View full nutritional breakdown of Quinoa Loaf calories by ingredient
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Quinoa Loaf

Submitted by: HLKLJGK

Introduction

From Whole Foods: "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." From Whole Foods: "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."
Number of Servings: 8

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 oat
    2 cups cooked quinoa
    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

Directions

1. Preheat oven to 350F 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).

Number of Servings: 8

Recipe submitted by SparkPeople user HLKLJGK.






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Member Ratings For This Recipe

  • This was really amazing, even our 4 year old cleared his plate. It's a new favorite in our house. We will be making this again. - 12/10/11

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