Meatless Monday: Quinoa and Chickpea Loaf

I am always in search of easy recipes for dinners that require as few steps as possible to execute. So…when I found this recipe, it was very unlike me to snag it as possible option. When I saw this recipe on the Whole Foods website, I balked a little. I like things that require one dirty dish, one baking pan (maybe) and wham-mo. It should be done. This dish requires the extra step of whirring it in the Cuisinart. On a day when I had no time. I thought about taking various shortcuts, and I’m glad I followed through on this one. It was worth it.

Quinoa Loaf with Mushrooms and Peas (adapted from Whole Foods Market)

1 tbsp. olive oil
1 container of baby bella mushrooms, sliced
1 small zucchini, chopped
1 onion, chopped
5 cloves garlic, chopped
ground pepper
1 can garbanzo beans, rinsed and drained
3/4 cup oats
1/2 cup water
2 cups cooked quinoa
1 cup peas
1/4 cup chopped parsley
1 tbsp. fresh thyme, chopped
1 tbsp. fresh oregano, chopped
1 tbsp. fresh sage, chopped
1 tbsp. fresh marjoram, chopped
10 sun dried tomatoes, chopped
1 cup chopped red onion
1/2 head roasted garlic
1/2 cup ketchup
2 tbsp. mustard
2 tsp. soy sauce
1 tbsp. brown sugar

Preheat oven to 350.

Spray a loaf pan with some olive oil

Heat olive oil in skillet. Saute the mushrooms, zucchini, garlic and onions.

Add salt and pepper. Saute until onions begin to brown.

Process the chickpeas, oats, red onions and water in the food processor.

In a large mixing bowl, mix up the processed bean mixture, the roasted garlic, the fresh herbs, the quinoa, the sauteed veggies, the peas and tomatoes.

Press the mixture in to the loaf pan or shape in to a loaf shape and place in baking pan.

Make a glaze with the ketchup, mustard, soy sauce and brown sugar. Pour over the loaf.

Bake until firm and golden brown. Should take around an hour or so.

Cool a bit and transfer to a plate and slice.

It’s excellent when served with a mushroom gravy.  Enjoy!

About Hindy Garfinkel
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