Split-pea and quinoa loaf

Loaves are fabulous. There, I said it. They're cheap, hearty, tasty, and can be made with ingredients lying around in your presses.
A couple of slices can be a meal in itself with a salad, or it can be served as part of a bigger meal with potatoes, chips, rice, bread, anything.
The Magic Loaf Studio has been around for a few years but its still great! Just chose your ingredients and submit the little form, and you'll get a recipe with (imperial, not metric) measurements.

My Split-pea and quinoa loaf (converted to metric)

Ingredients:
- 50g crushed walnuts                                           -  2 TB corn flour/starch
- 2 TB vegetable oil                                              -  1 tsp. dried thyme
- One onion, diced                                                - 1 tsp. parsley
- 3 large mushrooms, cleaned and chopped           - 1 tsp. ground cumin
- 200g yellow split peas                                        -  2 TB nutritional yeast flakes
- 100g quinoa                                                       - 2 TB soy sauce
- Vegetable stock cube, mashed dry                      - Freshly ground pepper, to taste
-  Several dashes vegetarian Worcestershire Sauce  

- Boil split-peas in a big pot for 10 minutes, after that add the quinoa and cook for 30 minutes, making sure there's enough water in the pot.
- Pre-heat the oven to 200°c
- Sauté the chopped mushrooms and onion with the vegetable oil
- When the vegetables, peas and quinoa are cooked mix them together in a big bowl with the spices, herbs, mashed stock cube, sauces
- Add the corn starch. Make sure that its not too wet, the mixture won't roll up as a dough but it shouldn't be runny either. Put it in an oiled loaf tin and bake in the oven for an hour.