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Quinoa Loaf with Mushrooms and Peas

Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard. [LINK]Skip to main content
8 Servings -
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Servings:8  | Calories:229 | Total Fat:5g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 39g
13 %
Fiber 7g
28 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 234mg
10 %
Protein 10g
19 %
27% Garbanzo beans
26% Rolled oats
24% Quinoa
21% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon extra-virgin olive oil, plus more for the pan
8 ounces button 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 (Learn to Cook: Quinoa)
1 cup frozen 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

Directions : View recipe directions on
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