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Quinoa Loaf with Mushrooms and Peas

Adapted from Whole Foods Market recipes

This delicious main-course vegetarian recipe is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard.

Serves 8

1 tablespoon, plus more for greasing Ellyndale Organics™ Extra Virgin Olive Oil*
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup NOW Real Food® Organic Rolled Oats*
2 cups cooked NOW Real Food® Organic Quinoa Grain*
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8-inch loaf pan with oil; set aside.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown; 6 to 8 minutes.
  5. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth.
  6. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper.
  7. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle.
  8. Bake until firm and golden brown, 1 to 1 1/4 hours.
  9. Set aside to let rest for 10 minutes before slicing and serving.

Nutrition per serving:
170 calories (35 from fat)
4g total fat
0g saturated fat
0mg cholesterol
200mg sodium
28g total carbohydrate (6g dietary fiber, 4g sugar),
8g protein

*NOW items available at your local health food store

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