Thanks to my inhumane schedule lately, I’ve had to cut back on cooking – something I really enjoy. It’s times like these that the freezer slowly depletes, and I thank the leftover Gods that I had the foresight to make enough food for freezer leftovers.
One of my tried, tested, and true recipes that has become a staple in my house is a quinoa loaf recipe. I came across this gem on the Whole Foods website, and always look forward to devouring it. Thanks to the protein packed quinoa and the delicious vegetables, this life saver of a loaf can be eaten by itself, as a side dish, or with cooked meat/tofu of top. If you slice it before you freeze it, it’s a lunch in a pinch. Bon appetit!
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
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
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
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.