A delightful and hearty dish combining quinoa, mushrooms, and peas, perfect for a nutritious meal.
Preheat your oven to 350°F and lightly grease an 8-inch loaf pan with olive oil.
Using parchment paper can make removing the loaf easier after baking.
Heat olive oil in a large skillet over medium heat. Add the mushrooms and onions, seasoning with salt and pepper, and cook until the mushrooms are golden brown, about 6-8 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
In a food processor, combine the chickpeas, rolled oats, and 1/2 cup water. Pulse until the mixture is almost smooth.
Scrape down the sides of the processor to ensure an even blend.
In a large mixing bowl, combine the sautéed vegetables, blended chickpea mixture, cooked quinoa, peas, parsley, thyme, and sun-dried tomatoes. Mix well and season with salt and pepper to taste.
Ensure the mixture is evenly combined for consistent flavor.
Transfer the mixture to the prepared loaf pan, pressing it down gently and mounding it slightly in the center.
Pack the mixture firmly to help the loaf hold its shape during baking.
Bake in the preheated oven until firm and golden brown, about 1 to 1 1/4 hours. Let it rest for 10 minutes before slicing and serving.
Allowing the loaf to rest helps it set and makes slicing easier.
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