Meatless Quinoa Loaf
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8 ounces fresh mushrooms - sliced
1 can garbanzo beans
3/4 cup oats
2 cups cooked quinoa
1 cup frozen green peas
fresh parsley
thyme - alternative
1 cup sweet onions - finely chopped
10 sundried tomatoes in oil - chopped
salt
pepper to taste
2 tablespoons olive oil
1 egg
Preheat oven to 350 degrees F.
Lightly grease an 8-inch loaf pan with oil or cooking spray and set aside.
Heat oil in a large skillet on medium-high heat.
Add mushrooms, onions, and salt and pepper to taste.
Cook 6 to 8 minutes, stirring occasionally, until mushrooms are golden brown.
At the same time, put oats, beans, and 1/2 cup water in a food processor and blend until almost smooth.
Combine mushrooms, quinoa, peas, bean mixture, parsley, tomatoes, onion, egg, salt and pepper in a large bowl.
Transfer this mixture to a prepared loaf pan and gently press and shape evenly, with a slight bulge in the middle.
Bake for 60 to 75 minutes until firm and golden brown.
Let the loaf cool for around 10 minutes before slicing. Serve immediately.