Posts Tagged ‘quinoa’

Anyone else get the Whole Foods e-newsletter? It is always full of great recipes and is how I came across this intriguing dish. It’s a vegan main course, stuffed with quinoa and chickpeas for protein, and mushroom and peas as the main veggie content. As I made it, I imagined that this would be something you could find on the menu in a restaurant in The Haight with this song playing in the background.

Anyway, the chickpeas and rolled oats serve as the binders in this loaf, replacing the breadcrumbs and eggs you usually find in meatloaf-like recipes. The original calls for frozen peas, but I got some fresh ones this week and am using them here. Because of that, I recommend blanching them for a few minutes in boiling water before adding them to the mix (frozen peas are already blanched). The Whole Foods site recommends serving leftovers sliced on toasted bread, like a veggie burger. I think that’s going be my lunch tomorrow.

Quinoa Loaf with Mushrooms and Peas (from Whole Foods)

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces fresh mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (how to cook quinoa)
1 cup fresh green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Bring a large saucepan filled with water to boil. Add peas and cook 3 minutes, then remove with a slotted spoon and set aside. (If using frozen peas, you can skip this step.) 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 mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared 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.

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This recipe started out as the Szechuan-Style Tofu with Peanuts recipe in this month’s Cooking Light. I made several tweaks to use ingredients I had on hand, including my giant cabbage, and to make this vegetarian. The quinoa adds protein, a nutrient I’m always keeping track of because I don’t eat meat. I also loved the method of broiling the tofu, which gave it a great texture.

By the time I was finished with it, it didn’t look much like the original. But it had a bright, Thai-style flavor and a nice crunch from the peanuts. It has a nice punch of heat, too, so if you’re one of those people who thinks ketchup is spicy you’re going to have to cut back a lot on the chili-garlic sauce.

Spicy Tofu Stir-Fry with Peanuts and Quinoa
1 cup quinoa, rinsed well
2 cups water
1 lb extra-firm tofu, drained and pressed
1/2 cup vegetable broth
1 tablespoon chili-garlic sauce
1 tablespoon soy sauce
1 tsp cornstarch
2 tsp black bean sauce
1 tbsp canola oil
1/4 tsp salt
4 oz sliced mushrooms
6 oz Napa cabbage, chopped (it’ll look like a lot, but it cooks down quite a bit)
1 carrot, grated
1 tbsp minced ginger
1/2 cup chopped green onions
1/2 cup chopped cilantro
juice from two limes (about 3 tbsp)
1/4 cup unsalted dry-roasted peanuts, chopped

Bring water to a boil. Add quinoa, cover, and simmer 20 minutes until all water is absorbed. Meanwhile, preheat broiler. Cut tofu into 1-inch cubes, place on a foil-lined baking sheet coated with cooking spray, and broil 15 minutes or so until it’s golden brown.

Combine broth and next four ingredients (through black bean sauce).  Heat oil in a large, nonstick skillet. Add salt, mushrooms, and cabbage and cook 4 minutes, stirring occasionally, until cabbage begins to wilt.

Stir in carrots and ginger and cook 1 minute. Add broth mixture and cook 30 seconds or until sauce thickens.

Remove from heat; stir in onions, cilantro, and lime juice. Sprinkle with peanuts and serve over quinoa.

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