The first time I made this recipe I overlooked the first step. And even though I forgot to sauté the mushrooms and just added them raw, this dish was absolutely delicious!
A few recipes on this site call for rolled oats and there’s a gray area about their gluten content. Most will say that they’re gluten free, but there could be a threat of cross contamination in processing plants, transportation and storage. For cleansing purposes, I’d say they’re safe. But if you want to be sure, try Bob’s Red Mill Gluten Free Rolled Oats.
Quinoa Loaf with Mushrooms and Peas
1 T extra virgin olive oil, plus more for greasing
8 oz button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 C rolled oats
2 C cooked quinoa
1 C frozen green peas
1/2 C chopped fresh parsley and/or 1 T minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 C (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.
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