Thanks to my inhumane schedule lately, I’ve had to cut back on cooking – something I really enjoy. It’s times like these that the freezer slowly depletes, and I thank the leftover Gods that I had the foresight to make enough food for freezer leftovers.
One of my tried, tested, and true recipes that has become a staple in my house is a quinoa loaf recipe. I came across this gem on the Whole Foods website, and always look forward to devouring it. Thanks to the protein packed quinoa and the delicious vegetables, this life saver of a loaf can be eaten by itself, as a side dish, or with cooked meat/tofu of top. If you slice it before you freeze it, it’s a lunch in a pinch. Bon appetit!
Welcome spring–or vegetarian guests–to your table with this delicious main-course recipe that 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.
1 tablespoon extra virgin olive oil, plus more for greasing
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 rolled oats
2 cups cooked quinoa ( Learn to Cook: Quinoa)
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
Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Per serving (about 6oz/172g-wt.): 170 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 28g total carbohydrate (6g dietary fiber, 4g sugar), 8g proteinTags: Budget, American, Vegetarian, High Fiber, Sugar Conscious, Vegan,Dairy FreeNote: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.Photo and recipe courtesy of Whole Foods
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Tagged with → dairy free • Dinner Recipe • easy recipe • freezer • high fiber • leftovers • loaf • protein • quick lunch • Quinoa • recipes to freeze • Van City Pretty • vegan • Vegan Quinoa Loaf • vegetarian • Whole Foods