April 19th, 2017
Excerpted from Vegetarian Any Day, by Carolyn Hemming and Patricia Green
Preheat the oven to 350°F (180°C).
Lightly grease or spray with cooking oil one 8 × 4 inch (1.5 L) loaf pan, line with parchment paper and set aside.
Combine the quinoa and water in a large saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
Remove from the heat and let sit, covered, for another 10 minutes. Fluff with a fork and set aside to cool.
Heat the oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes, until it becomes soft and translucent. Add the mushrooms, garlic, marjoram and oregano, and cook for another 5 minutes or until the mushrooms are soft and tender. Set aside to cool.
When cooled, place in a food processor and pulse until the mixture is finely chopped and well mixed. Set aside.
In a medium bowl, beat the eggs. Add the cooked quinoa, mushroom mixture, Cheddar cheese, pecans, oats and soy sauce.
Scoop the mixture into the prepared loaf pan and press down firmly on top by using a piece of parchment paper or clean hands.
Bake for 35 to 40 minutes or until the surface is crispy and the inside is cooked through. Move to a wire rack to cool slightly.
Slice while still warm and serve! You can also refrigerate and store for up to 4 days.