Quinoa Loaf with Mushrooms and Peas

Olive Oil

8 oz sliced mushrooms

salt / pepper

1 (15oz) cal garbonzo Beans drained

3/4 cup rolled oats

2 cups cooked quinoa (about 3/4 cup before cooking)

1 cup frozen peas

1/2 cup chopped fresh parsley and/or 1 tbsp minced fresh thyme (dried works too)

10 sundried tomatoes packed in oil, drained and chopped

1 cup chopped red onion (about 1 onion, can be yellow if needed)

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This feeds 4.

Make sure you have an 8 inch loaf pan (2 if doubling recipe).

Heat some olive oil in skillet, add mushrooms, salt and pepper.  Meanwhile, put beans, oats, and 1/2 cup water in food processor and pulse until almost smooth.  In large bowl combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper.  Transfer into the loaf pan gently pressing down and mounding it in the middle.  Bake @ 350 for 1 1/4 hours until golden brown and firm.  Let set for 10 min before slicing and serving.

Serve with mashed potatoes (use non-fat milk and olive oil in place of butter for healthy option)