Quinoa Loaf with Clove-Spiced Date Sauce
 
Prep time
Cook time
Total time
 
This sweet-savory loaf is an easy-to-make version of one of my earlier recipes, which was based on a former presidential candidate's favorite meatloaf. (See my first recipe here.)
Author:
Recipe type: Entree
Serves: 10 slices (5 servings)
Ingredients
Date Sauce
  • 10 Medjool dates, chopped
  • ½ c ketchup
  • 2 tsp ground dried mustard
  • ½ tsp allspice
  • ½ tsp ground cloves
  • 6 Tbsp water
Quinoa loaf
  • ⅔ cup spiced date sauce, divided
  • ¾ c cooked quinoa (see Notes)
  • 2 c cooked kidney beans, rinsed and drained (you'll need 2 15-oz cans, with some left over)
  • ½ c finely diced raw onion
  • 1 c finely diced raw button mushrooms (about ¼ of an 8-oz package)
  • 1 tsp seasoned salt (omit if following ETL)
  • 6 Tbsp finely ground cornmeal, + 1 Tbsp if needed (see Notes)
Directions
Date sauce
  1. Place ingredients in a blender or mini food processor, or use an immersion blender with a tall plastic cup. Blend until smooth, pulsing and scraping as needed. This may take a little while, and it doesn't have to be perfect! Add extra water as needed to help the sauce blend.
Quinoa loaf
  1. Preheat oven to 400F.
  2. Line a medium loaf pan (8 x 4 inches) with parchment paper.
  3. Coat a small skillet with cooking spray (or use a nonstick pan). Over medium heat, saute diced onions and mushrooms for 6-7 minutes, until both are tender and onions begin to brown. Remove from heat.
  4. In a large bowl, mash kidney beans with a fork until most of the beans have broken open.
  5. Add 1 tsp seasoned salt, 6 Tbsp cornmeal, and 3 Tbsp date sauce to the mashed beans. Stir to combine, being careful not to over-mash beans (otherwise loaf will end up wet). The consistency will look a little crumbly; this is desirable. If it doesn't, gradually add cornmeal 1 tsp at a time (up to 3 tsp/1 Tbsp) and gently mix.
  6. Add cooked quinoa, mushrooms, and onions. Mix gently, preferably with your hands.
  7. Press bean mixture into loaf pan.
  8. Cover with foil and bake 20 min.
  9. Uncover and spread ¼c of date sauce over the loaf, leaving a ¼-inch margin around the edges.
  10. Bake uncovered for another 15-20 minutes, until edges of loaf are lightly browned.
  11. Cool on a rack for 15 minutes, then lift from pan by the parchment paper. Slice and serve with remaining date sauce.
Notes
- To make ahead: Make the sauce up to 3 days in advance. Make the loaf a day ahead through step 7, then press plastic wrap directly onto the surface of the loaf (to keep it from drying out), cover with a second piece of plastic wrap, and refrigerate. Continue with step 8 the day you plan to serve it, baking for 25 minutes instead of 20.
- If your blender has trouble with dry dates: Soak dates overnight in the fridge in water to cover. Use 4-5 Tbsp of soak water instead of 6 Tbsp plain water.
- Whole Foods has precooked quinoa in the freezer section, which I keep on hand. Then I just thaw and measure out what I need. Otherwise, cook from dry according to package directions.
- I used this finely ground corn meal, which has the consistency of flour. If you have medium or coarse grind cornmeal, put about half a cup in a food processor or Vitamix, and process until flour consistency is reached. Measure and use as called for in the recipe. Thanks Pioneer Thinking for the tip!
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/11/holiday-quinoa-loaf-with-clove-spiced-date-sauce/