This is a great loaf to make on a Sunday night, for a week of lunches. Serve it on a bed of wilted spinach, swiss chard, or just eat it plain with a little ketchup or bbq sauce. It’s another delicious recipe from the Whole Foods recipe app.
Saute 8 oz of mushrooms in some olive oil, over medium heat, until the mushrooms release their liquid and brown. Sprinkle in some salt and pepper, too.
Bring 2 cups water to a boil in a pot, and add a cup of red quinoa. Simmer the quinoa until it absorbs the water.
Meanwhile, in a food processor, blend a can of garbanzo beans, 3/4 cup rolled oats and half cup water until it’s nearly smooth.
In a large bowl, mix the bean blend, mushrooms, quinoa, a cup of frozen peas, 1/2 cup chopped fresh parsley, 10 sundried tomatoes – chopped (packed in oil), and a cup of chopped red onion. Shape the mix into an oiled loaf pan.
Bake at 350 for an hour or a bit longer.
- 8 oz mushrooms
- salt and pepper
- 1 15-oz can garbanzo beans
- 3/4 cup rolled oats
- 2 cups quinoa
- 1 cup frozen green peas
- 1/2 cup chopped fresh parsley and/or 1 T chopped fresh thyme
- 10 sundried tomatoes, chopped up
- 1 cup chopped red onion