Quinoa Loaf and Cakes

Quinoa Cakes!


Quinoa cakes burger style with avocado and mustard on a thin bun.


http://www.wholefoodsmarket.com/recipes/2672

Ingredients
1 tablespoon extra virgin olive oil, plus more for greasing
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

Method
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.

I made a quinoa loaf using my new food processor, thanks Oma!, but didn't realize I would need to bake it for 1 hour! When I got home at about 8 I was starving. So as I put a loaf into the oven, I used the remaining amount to make quinoa cakes/burgers that ended up being fabulous. I toasted thin buns, used some spicy mustard and avocado to top it off. The one issue I had was that I made the mixture in the morning and then put it in the fridge. By the time I was ready to bake it, it was too cold to stir properly and I hadn't seasoned it thoroughly so when we ate it we had to add extra salt and pepper.


Here's the loaf, after Britney and I dug into it.


It was best with extra salt and pepper and a little spicy mustard squirted on top.