Quinoa Loaf with Mushrooms and Peas and Sun Dried Tomatoes

This is such a good loaf. We had it on XMas with some gravy and I've had it on it's own - no gravy. It is great.

1 T EVOO + some more for greasing loaf pan
8 oz Button Mushrooms, sliced
1 15-oz can Garbanzo Beans, drained and rinsed
3/4 rolled oats
2 C cooked Quinoa
1 C Frozen Peas
1/2 C chopped fresh parsley and/or 1 T minced fresh Thyme
10 Sundried Tomatoes drained and chopped
1 C chopped red onion

Preheat oven to 350 and grease an 8 inch loaf pan with EVOO.
Heat oil in a large skillet over med-high heat then add the mushrooms, salt and pepper, and cook until mushrooms are golden brown maybe 6-8 minutes. Put beans oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mix, quinoa, peas, parsley, tomatoes, onion, salt and pepper; transfer to prepared loaf pan. Gently press down mixture leaving a mounded area in the middle. Bake until firm and golden brown 60 - 75 minutes. Let rest for 10 min, slice and serve.

This recipe is from Whole Foods Market.