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Quinoa Loaf















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


½ cup quinoa
1 cup water
3/16 teaspoons sea salt
tablespoon olive oil
cup celery
finely diced
3/16 cups fennel bulb
finely diced
cup onions
finely diced
1 ⅓ teaspoons garlic
3/16 cups sweet red bell peppers
finely diced
teaspoon sea salt
tablespoon sesame seeds
½ cup pinto beans
1 ⅓ tablespoons tahini (sesame paste)
1 ⅓ tablespoons whole-wheat flour
1 ⅓ tablespoons gluten flour


Place the quinoa in a medium saucepan along with the water and ½ teaspoon salt.

Bring to a simmer and cook, covered, until all the water has evaporated (about 15 minutes).

Set aside.

Heat the oil in a medium saucepan.

Sauté the celery, fennel, onions, garlic, and bell pepper, along with the salt, marjoram, and cardamom, for about 5 minutes.

Stir occasionally to prevent burning.

Add the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sautéed vegetables.

Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa mixture.

Line a large loaf pan with a baking sheet liner and lightly oil the liner.

(In lieu of the baking sheet liner, you could just oil and flour the pan.)

Press the mixture into the pan.

Bake at 400℉ (200℃) for about 45 minutes.

(The loaf should reach an internal temperature of 180 to 200 degrees F.)

Let the loaf cool, inverted, for 10 minutes before removing it from the pan.

Serve the loaf in slices, with your favorite tomato (or other) sauce if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 17935% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 423mg 18%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 18%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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