Our kids often surprise us by wanting to eat the same foods for weeks on end, then getting bored of foods after a few times of having them. To keep things mixed up, healthy, fresh, and green, we are loving this recipe from www.wholefoods.com.
The quinoa loaf is a powerhouse of savory veggies, hearty whole grains, and heart friendly protein. Serve with a side of fruit for a Dr. Patricia approved complete meal. Use the recipe as a lunch too- “For tasty veggie burgers, serve any leftover slices on lettuce or toasted 100% whole wheat buns with lettuce and mustard.”
• 1 tablespoon extra-virgin olive oil, plus more for the pan
• 8 ounces button mushrooms, sliced
• 1/2 teaspoon fine sea salt
• 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 cup finely chopped spinach
• 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
• 10 sundried tomatoes, packed in oil, drained and chopped
• 1 cup chopped red onion
1/2 teaspoon ground black pepper
Preheat the oven to 350°F. Lightly oil an 8-inch loaf pan; set aside. Heat 1 tablespoon 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, spinach, 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.
By- Dahlia Marin, Registered Dietitian Nutritionist