Quinoa Loaf with Mushrooms and Peas

I picked up a copy of The Whole Deal on my way out of Whole Foods the other day and I immediately spotted this recipe inside. A Quinoa Loaf with Mushrooms and Peas.

I’ve always been a fan of meatloaf and burgers/veggie burgers and this recipe seemed to merge the two well. This loaf is vegan, dairy-free, and high in fiber and protein. The quinoa, chick peas, and oats in the ingredients list caught my eye right off the bat. Luckily for those of you who do not live near a Whole Foods, the recipe is available online (link above).

I like that this recipe is made with 100% real food–veggies, legumes and whole grains.

Mushrooms:

Oats and Chick Peas (pureed):

Sundried tomatoes and Parsley:

Frozen Peas, Quinoa, and chopped Red Onions:

In my ‘loaf’ pan . It took about an hour in the oven to bake up.

Finished product wIth a slice conspicuously missing…

The pureed chick peas gave this loaf a hearty texture and served as the ‘glue’ for the veggies and quinoa. The loaf came out slightly softer than I anticipated (I imagined more of a meatloaf texture when I read the recipe). Regardless, I thought this loaf tasted great. A wonderful marriage of veggies, grains, and beans.

If you are not a fan of peas and mushrooms, you could probably substitute other veggies such as corn, bell peppers, carrots, etc.

This loaf will be perfect for my quick weekday dinners–reheated and served on a hamburger bun or a bed of lettuce.

Tagged as: Chick Peas, Loaf, Mushrooms, Oats, Parsley, Peas, Quinoa, Red Onions, Sundried Tomatoes