Quinoa Loaf


A little time consuming, but still good.
I found this on the Whole Foods website, but added my own flavors to it.


  • 1 tablespoon extra virgin olive oil, plus more for greasing
  • 1 portabella cap, 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
  • 1 cup frozen green peas
  • 1 T dried thyme
  • 1 T dried basil
  • 1 T lemon zest
  • 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, herbs, 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.

I apologize for the ugliest photograph you’ve probably ever seen.


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