Mushroom Quinoa Loaf

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.

Oats & Garbanzo Beans
Oats & Garbanzo Beans

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.

Quinoa, Onions, & More Loaf Makings
Quinoa, Onions, & More Loaf Makings

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.

Loaf, Ready to Bake
Loaf, Ready to Bake

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

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

3 thoughts on “Mushroom Quinoa Loaf”

  1. Fixed it yesterday. I loved it, kids not so much!! (mushroom you know!) 😉 Next time: will add garlic and parmesan! The texture was awesome. Thanks!!

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