Quinoa Loaf with Mushrooms and Peas
Packed with wholesome ingredients and vibrant flavors, this Quinoa Loaf with Mushrooms and Peas is a deliciously healthy twist on a classic plant-based comfort food. Featuring protein-rich quinoa, hearty mushrooms, and sweet, tender peas, this vegan loaf comes together with the help of a flaxseed "egg" and a medley of aromatic spices like smoked paprika and thyme. Perfectly golden and firm after baking, it’s a satisfying centerpiece for weeknight dinners or special occasions. Serve it warm with your favorite vegan gravy or a fresh side salad for a nourishing meal that's as versatile as it is flavorful. Plus, it’s naturally gluten-free and loaded with fiber and nutrients, making it a feel-good dish everyone will love!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 cup frozen peas, thawed
- 1 medium carrot, grated
- 1 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 6 tablespoons water (for flax egg)
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to boil, then stir in the quinoa. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool slightly.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water to create a flax egg. Let sit for 5 minutes until thickened.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and sauté for another minute until fragrant.
Stir the mushrooms into the skillet and cook for 5-7 minutes until their liquid has evaporated. Add the grated carrot and thawed peas, cooking for 2 more minutes. Remove from heat and let cool slightly.
In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, breadcrumbs, flax egg, soy sauce, dried thyme, smoked paprika, salt, and black pepper. Mix thoroughly until everything is well incorporated.
Transfer the mixture into the prepared loaf pan, pressing it down firmly to form an even layer.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf feels firm to the touch.
Let the loaf cool in the pan for 10 minutes before carefully removing it. Slice and serve warm. Enjoy!
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5307 mg | 231% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 23.9 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 232 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
