Save-Cash Quinoa Loaf - 30.4g Carbs, 6.2g Fiber, 3.7g Sugar
Recipe by: Ellen Jaffe Jones from Eat Vegan on $4 a Day VIA
PCRM Food for Life Recipe of the Week
Fiber, protein, and vegetables are all rolled into one in this
flavor-packed loaf. Add a leafy salad for an affordable, satisfying
dinner.
Servings: 8
1/2 cup PLUS 3 Tbsp water
8 oz white button mushrooms, sliced
1 3/4 cups cooked or canned garbanzo beans, drained and rinsed
3/4 cup rolled oats
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley OR 1 Tbsp minced fresh thyme, or both
10 sundried tomatoes, soaked in water for 1 hour, drained, and chopped
1/2 cup chopped red onion (about 1/2 onion)
Salt
Ground pepper
Preheat the oven to 350 degrees F.
Lightly coat an 8-inch loaf pan with nonstick cooking spray or olive
oil.
Put 1 tablespoon of the water and the mushrooms in a large skillet and
cook, stirring occasionally, over medium-high heat for 6 to 8 minutes.
Add 2 more tablespoons of the water, 1 tablespoon at a time, as it
evaporates. Transfer the mushrooms to a large bowl and set aside.
Put the beans, oats, and remaining 1/2 cup water in a food processor
and pulse until almost smooth. Combine the bean mixture, quinoa, peas,
parsley, tomatoes, onion, and salt and pepper to taste with the mushrooms
in the large bowl and stir well. Transfer the mixture to the prepared
loaf pan and gently press down. Bake for an hour to an hour and 25 minutes,
or until firm and golden brown. Remove from the oven and cool for
10 minutes before slicing and serving.
Tip:
Leftover slices are delectable in sandwiches or stuffed into
whole wheat pita bread.
Servings: 8
Nutrition per Serving:
172 Calories, 2.9g Fat, 0.3g Saturated Fat, 12.7% Calories from Fat,
0mg Cholesterol, 8.2g Protein, 30.4g Carbs, 6.2g Fiber, 3.7g Sugar,
215mg Sodium, 46mg Calcium, 3.1mg Iron,
vitamin C: 10 mg, beta-carotene: 458 mcg, vitamin E: 0.5 mg
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