Save-Cash Quinoa Loaf
Prep: 10 minutes Cook: 90 minutes
By Ellen Jaffe Jones
Fiber, protein, and vegetables are all rolled into one in this flavor-packed loaf. Add a leafy green salad for an affordable, satisfying dinner.
- 1/2 cup plus 3 tbsp water
- 8 ounces white button mushrooms, sliced
- 3/4 cup cooked or canned garbanzo beans, drained and rinsed
- 3/4 cups rolled oats
- 2 cups cooked quinoa
- 1 cup frozen green peas
- 1/2 cup chopped fresh parsley, or 1 tablespoon minced fresh thyme, or both
- 10 sundried tomatoes, soaked in water for 1 hour, drained, and chopped
- 1/2 cup chopped red onion (about 1⁄2 onion)
- salt (optional)
- ground pepper (optional)
Preheat the oven to 350 degrees F.
Put 1 tablespoon of the water and the mushrooms in a large skillet and cook, stirring occasionally, over medium-high heat for 6 to 8 minutes. Add 2 more tablespoons of the water, 1 tablespoon at a time, as it evaporates. Transfer the mushrooms to a large bowl and set aside.
Put the beans, oats, and remaining 1/2 cup water in a food processor and pulse until almost smooth. Combine the bean mixture, quinoa, peas, parsley, tomatoes, onion, and salt and pepper to taste with the mushrooms in the large bowl and stir well. Transfer the mixture to the prepared loaf pan and gently press down. Bake for 1 to 1 1/4 hours, or until firm and golden brown. Remove from the oven and cool for 10 minutes before slicing and serving.
TIP: Leftover slices are delectable in sandwiches or stuffed into whole wheat pita bread.