Rinse the quinoa thoroughly before adding it to a pan with 2 cups of water. Bring to the boil then cover , reduce the heat and simmer for 15 minutes.
While the quinoa is cooking dry roast the nuts fragrant, but take care not to burn them. Transfer the nuts to a large bowl.
Using the same pan used to roast the nuts , heat the olive oil and saute the onions, garlic and mushrooms for about 5 minutes or until they are soft and juicy.
Transfer the mixture to the bowl with the nuts and add the cooked quinoa.
Beat the eggs and add them to the bowl with the herbs and black pepper.
Line a loaf tin with baking paper and fill with the mixture.
Cook in an oven preheated to 180C for 35 minutes.
Serve with grilled eggplant and Italian tomato sauce.