Quinoa is one of my favorite foods. It is my favorite because it is very good for you. You often find quinoa on a list of superfoods. I also love quinoa because it tastes great in every recipe I have ever made. I make my quinoa in my rice cooker. It does not take long and it comes out perfectly. I make extra so that I can eat it for breakfast or have some on hand to make this loaf or my other casserole I posted a few weeks ago.
Todays recipe is very diverse.
You can sub in and greens you have on hand, spinach, chard, or kale.
If you have sundried tomatoes, those go great in this too.
Do not be afraid to experiment with what you have in your fridge. This is a perfect, use up the leftover veggies kind of meal!
- Non stick spray or 1 TB EVOO
- one package of mushrooms
- 1 onion chopped fine
- 1 can organic chickpeas, rinsed off
- 3/4 cup rolled oats
- 2 cups cooked quinoa
- 1 cup peas, or frozen mixed veggies spices to taste: minced onion, parsley, thyme, salt, pepper
- Saute mushrooms and onion in saute pan with PAM or EEVO.
- Preheat oven to 350 and grease 8 inch loaf pan.
- Add in spices to the mushrooms mixture after a few minutes. Then add in whatever greens you have. Today I added in some fresh kale, about 5 huge leaves, chopped up small. Cook down all the veggies till well cooked about 5-8 minutes. Set aside.
- In your food processor mix up til smooth the chickpeas, the oats and 1/2 cup water.
- In a large bowl mix all the ingredients together, the sauteed veggies, the chickpea mixture, the peas, the sundried tomatoes, and whatever else looks good. Press into a loaf pan and bake for one hour. Let rest 10 minutes and then slice and serve.
- If you want to try something quicker, press mixture in to a small rectangular pan and cook at 400 degrees for 30 minutes instead.