Wednesday, April 7, 2010

Quinoa Loaf with Tomatillos

I made the following last night. It is based on a recipe from the March/April 2010 issue of The Whole Deal. I don't like mushrooms, so I changed it a bit.

1 T olive oil
4 small tomatillos, sliced
Salt and pepper to taste
1 15 oz (or so) can Garbanzo Beans, rinsed and drained
3/4 c rolled oats
2 cups cooked Quinoa
1 cup frozen Green Peas or 1 can Green Peas, drained
1 t crushed Rosemary
1 can diced Fire Roasted Tomatoes
1 onion, chopped

Preheat oven to 350F. Grease a loaf pan or casserole dish. Heat oil in skillet over medium-high heat. Add tomatillos, salt and pepper and cook, stirring occasionally, until brown around the edges. Put beans, oats, tomatillos, and 1/2 cup water in blender or food processor and blend until almost smooth. In a large bowl, combine bean mixture, quinoa, peas, rosemary, tomatoes, onion, salt and pepper to taste. Put in loaf pan/casserole dish. Bake until firm and golden brown, 1 to 1 1/4 hours. Slice and serve.

Four out of five people at my house gave it thumbs up. Clay said he wanted to spit it back onto his plate.


Prior said...

lol, Clay, (there is always one in the crowd, huh) It sounds good to me, Nancy. Love, Lezlee

林守全 said...

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