Quinoa Loaf

Tuesday, October 5, 2010

Quinoa Loaf


Quinoa is so underrated. It took me many times reading about its magic powers (seriously) in different health and food magazines before finally getting some to try myself. Read for yourself how awesome this it really is and then hunt down a bag. You’ll likely find it in the same aisle of the grocery store where they have bags of rice. I have only found it sold in about half the grocery stores in my neighborhood, so don’t give up if you don’t see it. Ask for the store manager and request that it is purchased in the future; maybe he or she can help you out. In the meantime, it’s highly likely to be at a store like Whole Foods.
 
Here’s what you need to know about quinoa:
  • It’s an ancient food source, meaning people have been eating the stuff for ages 
  • It's super healthy and actually a complete protein as well as a good source of fiber
  • It cooks in about 12 minutes, just simmer it in water (even better in veggie broth) and voila!
  • It’s compatible with about anything you think of to make a tasty side – veggies, beans, nuts, seasoning, etc.
  • It’s not limited to just sides! You can make patties, loafs, breakfast cereals and so much more!
 
One of my favorite ways to make quinoa is in a loaf. This recipe is from Whole Foods. I like it because not only is it good, but it makes great leftovers! My favorite ways to eat it is in a wrap (with spinach and spicy mustard or garlicky hummus) and as a slice with a side of roasted veggies.
 
Quinoa Loaf
from Whole Foods


Ingredients:
1 tbsp extra virgin olive oil, plus more for greasing
8 oz button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 c. rolled oats
2 c. cooked quinoa ( Learn to Cook: Quinoa)
1 c. frozen green peas
1/2 c. chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 c.  chopped red onion


Directions:
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.



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