Save-Cash Quinoa Loaf
Fiber, protein, and vegetables are all rolled into one in this flavor-packed loaf. Add a leafy green salad for an affordable, satisfying dinner.
Serves: 8
Prep Time: 15 min
Cook Time: 75 min
Ingredients
1/2 Cup Plus 3 Tablespoons
Water
8 Ounces
White button mushrooms, sliced
3/4 Cup
Cooked or canned garbanzo beans, drained and rinsed
3/4 Cup
Rolled oats
2 Cups
Cooked quinoa
1 Cup
Frozen green peas
1/2 Cup
Chopped fresh parsley or minced fresh thyme or both
10
Sundried tomatoes, soaked, drained, and chopped
1/2 Cup
Chopped red onion
To Taste
Salt (optional)
To Taste
Ground pepper (optional)
Directions
1
Preheat the oven to 350 degrees F.
2
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, adding 2 more tablespoons of the water, 1 tablespoon at a time, as it evaporates.
3
Transfer the mushrooms to a large bowl and set aside.
4
Put the beans, oats, and remaining 1/2 cup water in a food processor and pulse until almost smooth.
5
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.
6
Transfer the mixture to the prepared loaf pan and gently press down.
7
Bake for 1 to 1 1/4 hours, or until firm and golden brown.
8
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.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.