Quinoa Edamame Loaf

Here’s a recipe packed with two of my favorite superfoods: quinoa and edamame. Quinoa is a highly nutritious whole-grain that makes wheat look like a nutritional chump. Edamame are young, green soybeans loaded with protein, folate and isoflavones. You could probably use chickpeas instead of edamame if desired. A fiery salsa would be a perfect topping for this loaf.

Why not make this recipe on a Sunday and bring slices for lunches the following week.

Ingredients
1 cup quinoa

1 cup edamame

1 cup cremini mushrooms, sliced

1 medium onion, diced

Salt and pepper to taste

3/4 cup rolled oats

½ cup chopped sundried tomatoes

3 eggs, slightly beaten

1/2 cup chopped fresh parsley

1 tablespoon curry powder

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. In a small saucepan, combine quinoa and 2 cups of water. Bring to boil, reduce heat and simmer until all the water is absorbed, about 10 minutes. Cook edamame according to package directions. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add onion, mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, about 6 minutes. In a large bowl, combine mushrooms, edamame, quinoa, sundried tomatoes, eggs, parsley, and curry powder. Transfer mixture to loaf pan and press down until the loaf is even. Bake until firm and golden brown, about 50-60 minutes. Let rest for 10 minutes before slicing.

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