Quinoa Loaf with Mushrooms and Peas Adjusted for low Histamine
Welcome spring--or vegan guests--to your table with this delicious
main-course recipe that is destined to become a favorite for family and
NOTES: I sauteed the chopped onions. I only added safflouwer oil to the onions to saute and grease the bottom of a loaf pan. I also added some seasonings below for celery flakes and oregano. I used red quinoa (for color). I cooked 1 cup quinoa in 2 cups vegetable broth instead of water with 1/2 tsp salt for
1 tablespoon safflower olive oil, plus more for greasing
8 oz sliced button mushrooms
1 (15-ounce) can no-salt-added garbanzo beans, drained Salt
2 cups cooked quinoa
¾ cup GF pure rolled oats
¼ cup chopped parsley
1 cup frozen green peas
½ tsp each minced fresh thyme, & oregano,
1 chopped red onion
1/2 cup chopped bell pepper (red or green)
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 hot water into a
food processor and pulse until almost smooth. In a large bowl, combine
mushrooms, bean mixture, quinoa, peas, parsley, bell pepper, 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.