Quinoa Loaf
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
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
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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 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, 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.
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.
Member Ratings For This Recipe
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