Quinoa Loaf with Mushrooms and Peas

Category: Dishes from cereals and flour products
Kitchen: American
Quinoa Loaf with Mushrooms and Peas

Ingredients

quinoa (cooked) 1 glass
chickpea flour 180 g
Hercules 1/2 cup
champignons (hats) ~ 100 g
sun-dried tomatoes 6 pcs
frozen green peas 1/2 cup
red onion 1/2 pc
chopped parsley 2 tbsp. l
and / or thyme 1 tbsp. l
salt pepper

Cooking method

  • Why did I decide to participate in the competition with such a recipe. Because quinoa is a very interesting and still little-known product in our country, and it is worth paying attention to it.
  • Quinoa has been known to mankind for over 6,000 years. The birthplace of this plant - the Andes, where it was the basis of food for the Incas, Aztecs and many other peoples of South America, had the status of sacred and was called the "mother of croup". The traditional zone of distribution is valleys and terraces of mountain slopes at an altitude of three to 4000 m above sea level, that is, areas with poor soils and harsh climatic conditions.
  • The nutritional value of quinoa is very high. In terms of the content of proteins and essential amino acids, this plant is unmatched. Quinoa contains more protein than any other grain. The protein composition of quinoa is very balanced and close to that of milk proteins. Quinoa is gluten free, a substance that causes allergic reactions. Quinoa is absorbed by the body almost completely, is rich in fats, fiber and gives a feeling of fullness for a long time. For example, NASA plans to use quinoa to power astronauts on long missions.
  • UN General Assembly proclaimed 2013 International Year of Quinoa in recognition that the indigenous peoples of the Andes, through their traditional knowledge and skills of living in harmony with nature, have preserved quinoa for present and future generations.
  • And now directly about how to cook.
  • Cook mushrooms: season with salt, pepper and simmer, stirring for 6 - 8 minutes
  • Cook quinoa. Rinse the groats well. For 1 part of cereal, take 2 parts of water or broth and cook for 15–20 minutes until the water is completely absorbed.
  • Quinoa Loaf with Mushrooms and Peas
  • Quinoa Loaf with Mushrooms and Peas
  • Mix chickpea flour, rolled oats and 1/2 cup water
  • mix well.
  • Quinoa Loaf with Mushrooms and Peas
  • Add mushrooms, onions, sun-dried tomatoes (drain oil), peas,
  • Quinoa Loaf with Mushrooms and Peas
  • boiled quinoa, herbs (I have basil), salt and pepper.
  • Mix everything. The mass is quite thick.
  • Put in a greased form and smooth.
  • Bake in an oven preheated to 175 degrees until golden brown for 1-1 1/4 hours.
  • Quinoa Loaf with Mushrooms and Peas
  • Rest for 10 minutes and chop.
  • Quinoa Loaf with Mushrooms and Peas

The dish is designed for

6 servings

Time for preparing:

1 hour 15 minutes

Cooking program:

oven

Note

I did everything exactly according to the recipe, putting all the ingredients. For my taste, it is quite possible to do without mushrooms and oatmeal, to make it sharper by adding spices. The product turned out to be quite dense and very satisfying. Of course, this is not bread in the usual sense, but it is definitely some kind of bread product. You can eat it with the first course, you can just like a sandwich.

link to recipe 🔗

Admin
Galya, I am also inclined to believe that this is a specific bread, especially for those who cannot tolerate wheat flour (gluten) and yeast.
And if you try to add baking powder to the dough? The dough will loosen a little

With your permission, I will take this bread to the section "Gluten-free and yeast-free baked goods", where this bread recipe will be in demand.

Galya, thanks for the idea of ​​bread!
Gala
Tatyana, Thank you!
For the first time I did everything strictly according to the recipe, but in general you can experiment. You can add baking powder, remove something from the ingredients, and add something to your taste. I liked this bread, and I will make it periodically. And how many more useful things are there ... and not to count
Tatyana, of course you can transfer the bread to the "Gluten-free and yeast-free baked goods" section. I thought for a long time where to attach it
Admin

Galya, thanks, I will reschedule Let's get more gluten-free and yeast-free options, really necessary
Gala
I still have an option, it's baking right now
MariS
Interesting bread, Galina!

Quote: + Gala +

I still have an option, it's baking right now


And how do you manage everything?
Gala
Marina, Thank you!

Quote: MariS

And how do you manage everything?
Weekends, the weather is not flying ... So I take the opportunity
Admin
Quote: + Gala +

Marina, Thank you!
Weekends, the weather is not flying ... So I take the opportunity

It's okay, take this opportunity - and where is the promised new bread? The countdown has already passed
Scops owl
Gal, I just want to try a slice. But where to get the "divine seed" of the Incas?
Admin
Quote: Scops owl

Gal, I just want to try a slice. But where to get the "divine seed" of the Incas?

In supermarkets! For example, we are freely sold in large stores, in cereals. I also keep in my reserves, I cooked porridge
Scops owl
Quote: Admin

cooked porridge
What does it look like? Millet, peas? The photo is so interestingly boiled over.
Admin
Quote: Scops owl

What does it look like? Millet, peas? The photo is so interestingly boiled over.

Here I have a recipe for "Bulgur and quinoa with potatoes in oursson 5005 pressure cooker" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=240151.0
Gala
Quote: Admin

It's okay, take this opportunity - and where is the promised new bread? The countdown has already passed
Tatyana, I don't have bread, but muffins and also with quinoa. Today I will lay out the recipe in yeast-free and gluten-free baked goods.
Admin
Quote: + Gala +

Tatyana, I don't have bread, but muffins and also with quinoa. Today I will lay out the recipe in yeast-free and gluten-free baked goods.

Looking forward to it! THANK YOU!!!
Gala
Quote: Scops owl

Gal, I just want to try a slice. But where to get the "divine seed" of the Incas?
Larissa, quinoa began to be sold in large stores. This is how it looks
Quinoa Loaf with Mushrooms and Peas

To my taste, it reminds me rather of millet with a slight bitterness. In finished products, the taste changes.
Scops owl
Gal, I think I've seen this. Probably simple did not remember I paid no attention to her.
Gala
Larissa, for sure saw, simply did not pay attention. It's not a problem to buy quinoa now if you know what to watch.
Levitan
A very interesting recipe.

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