Quinoa Bread Recipe

QUINOA has the highest nutritional profile and cooks faster than other grains. It’s an extremely

high-energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. The Incas were able to run long distances at high altitudes because of this powerful grain.

Check this post for more info, how to use it, and how to prepare it.

So, you've soaked the Quinoa, and now what?⁠

Let's make some bread! ⁠

Note: ⁠

  • this is not like the normal bread you find at your local bakery. This is grainy, you will taste and see the quinoa, but it will look like bread. And if you don't like the grainy texture, you can blend it more so the quinoa can become more like a flour per se.⁠

  • instead of chia seeds, I used a mix of chia and flaxseeds⁠



~ 1 3/4 cups of quinoa, soaked overnight in water⁠

~ 1/4 cup of chia seeds soaked overnight in 1/2 cup water to form a paste⁠

~ 1/4 cup olive oil⁠

~ 1 tsp baking soda⁠

~ 2 tsp apple cider vinegar or lemon juice⁠

~ 1/2 cup water⁠


~ mix of seeds for the top⁠


How to⁠

1. rinse the quinoa⁠

2. In a blender or food processor, blend all ingredients until smooth. If you want to see the quinoa grain, then blend for about 30 seconds, and for more time if you want to create more like a smoothie-like (I haven't tried it this way, let me know how it goes) ⁠

3. Place the mix in an oiled loaf tin and bake at medium temp for about 1 hour and 30 minutes. ⁠

Note: check it after 1 hour, as ovens work differently. Make sure the middle is cooking by checking it with a knife or else, if its too wet, but the outside is crispy, cover with tin foil and continue cooking for more at a lower temp.⁠

4. Once fully cooked, remove from the oven and let it sit and allow it to cool down before removing from the loaf tin.⁠

5. Cut it, toast it and serve with your favorite toppings! Avocado mashed, banana and nut butter, vegan-ricotta cheese, and tomato...⁠

Keep in the fridge or freeze some of it.⁠

Enjoy my friends!

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