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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Veggie Quinoa Loaf (GF/DF)

Veggie Quinoa Loaf (GF/DF) 04 May 2010 13:31 #4625

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I received this in an e-mail today from a Dietitian food sensitivity group. It looks very good.

Quinoa Loaf with Mushrooms and Peas

Welcome spring--or vegan guests--to your table with this delicious
main-course recipe that is destined to become a favorite for family and
feasts alike.

NOTES: I sauteed the chopped onions. I only added olive oil to the onions to saute and grease the bottom of a loaf pan. I also added some seasonings below for celery flakes, oregano, and chipotle chile powder. 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
more flavor.

Ingredients
1 tablespoon extra virgin olive oil, plus more for greasing
8 oz sliced button mushrooms
1 (15-ounce) can no-salt-added garbanzo beans, drained Salt
to taste
2 cups cooked quinoa
? cup GF pure rolled oats
? cup chopped parsley
1 cup frozen green peas
? tsp each minced fresh thyme, chipotle chile powder, & oregano 1 chopped red onion
10 sundried tomatoes packed in oil, drained and chopped

Instructions
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 (I used hot 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.

Serves 8

Veggie Quinoa Loaf (GF/DF) 07 Jan 2011 14:26 #4626

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