This recipe comes from my friend Brie who made this with 2 children in tow. That’s right. Two. She took a recipe similar to the one you can find on the Whole Foods site and put her own spin on it.
She had the kids take the leaves off cilantro and parsley while she did all the hard work.
I had a chance to eat this delicious meal yesterday as a ‘leftover’ (but new to me) dinner. It was SO good. She didn’t add mushrooms, she added peas and asparagus. Everything else, is basically as the recipe says.
I added a squirt of lemon on top once I warmed it through. So SO good.
Make this. You won’t regret it.
1 tbsp olive oil
6 asparagus, diced
salt and pepper to taste
1 can garbanzo beans (chick peas), rinsed and drained
3/4 cups rolled oats
2 cups cooked quinoa*
1 cup frozen peas**
1/2 cup fresh parsley OR fresh cilantro (or split and do both!)
10 sundried tomatoes, chopped
1 cup chopped red onion
Preheat oven to 350 F
Grease loaf pan with olive oil.
Heat oil in a medium-high saute pan. Add asparagus and salt and pepper (about 1/4 tea each). Cook until asparagus is tender but cooked through (4-6 minutes).
Put beans, oats and 1/2 cup of water in a food processor and pulse until smooth.
In a large bowl, add diced asparagus, bean mixture, quinoa, peas, herbs, tomatoes and onion, mix well until combined.
Add everything to the loaf pan and press down.
Bake for 1 – 1/1/4 hours
Let rest for 10 minutes, slice and enjoy
*Cook the quinoa in chicken or vegetable stock to a really nice juicy flavor and texture
**For presentation, serve with peashoots
Want something really exciting? When making this dish, split in two, Add half the mixture to the pan, press down. Now crack 3 eggs on top, add the rest of mixture and lightly press down (you want to try to not break the yolk). Cook as requested. When you slice into the loaf, a beautiful egg will be on the inside!
Add cheese in the middle, a nice gruyere or mozzarella would be fantastic with these flavors!
What do you think??