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.