Quinoa Loaf with mushrooms and peas

So I saw this recipe on the Whole Foods website and loved the idea of a loaf made from quinoa! This is one of my favorite grains because it is a complete protein! All you need is 1 cup dry with 2 cups liquid and it takes 20 minutes to cook. The combination of flavors in this loaf were so delicious and even better leftover the next day with some sauteed swiss chard.

Quinoa Loaf with mushrooms and peas

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 (instant or old fashioned)
2 cups cooked quinoa (so 1 cup dry makes more than you need, save the leftovers for another meal)
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.

look at those chunks of veggies in that loaf!! mmmm

Nutrition Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g protein