Quinoa Loaf with Mushrooms and Peas
1 tbsp oil
8 oz button mushrooms, sliced
salt and pepper
1 (15 oz) can chick peas, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa
1 cup frozen green peas
1 tbsp minced fresh thyme ( I added some tarragon too)
10 sundried tomatoes packed in oil, drained and chopped
1 cup chopped red onion
Preheat oven to 350 degrees. Lightly grease a loaf pan. Heat oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushroom, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture into loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
Curried Carrot Dip
Great dip for on crackers or pita bread
1 lb carrots, peeled and cut into 1/2 inch chunks
1/4 cup roasted sunflower seeds
2 tsp oil
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1 tbsp fresh lemon juice
Bring a small pot of water to a boil. Boil the carrots for 10 minutes, until soft. Drain and let cool just until they are no longer steaming.
Place the sunflower seeds in a blender and process into crumbs. Add all the remaining ingredients and blend until smooth, scraping sown the sides of the processor as you go.
Taste for salt and adjust the spices and lemon. Transfer to a covered container and refridgerate until ready to use.