Quinoa Loaf

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Servings: 10 servings Difficulty: Advanced
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A hearty, savory plant-based loaf combining fluffy quinoa, creamy pinto beans, and aromatic Mediterranean vegetables.
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This savory Quinoa Loaf is a comforting, protein-packed main dish that brings together the nuttiness of quinoa with the earthiness of pinto beans. Infused with the bright, anise-like notes of fennel and the crisp texture of celery and red bell pepper, every bite is flavorful and satisfying. The tahini adds a rich, creamy depth that binds the ingredients together beautifully, while sesame seeds provide a lovely crunch. Perfect for weeknight dinners, potlucks, or meal prep, this loaf holds its shape well when sliced and pairs wonderfully with a simple tomato sauce or a dollop of hummus. It’s a wholesome, vegan-friendly option that feels indulgent yet nourishing, making it a staple for healthy eating without sacrificing taste.

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Quinoa Loaf

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 454.5
Dietary:
V Vegan

Description

This savory Quinoa Loaf is a comforting, protein-packed main dish that brings together the nuttiness of quinoa with the earthiness of pinto beans. Infused with the bright, anise-like notes of fennel and the crisp texture of celery and red bell pepper, every bite is flavorful and satisfying. The tahini adds a rich, creamy depth that binds the ingredients together beautifully, while sesame seeds provide a lovely crunch. Perfect for weeknight dinners, potlucks, or meal prep, this loaf holds its shape well when sliced and pairs wonderfully with a simple tomato sauce or a dollop of hummus. It's a wholesome, vegan-friendly option that feels indulgent yet nourishing, making it a staple for healthy eating without sacrificing taste.

Ingredients

Directions

  1. Rinse quinoa thoroughly under cold water.
  2. Combine quinoa, water, and 1/2 teaspoon salt in a medium saucepan.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  4. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and set aside.
  5. Preheat oven to 400°F (200°C).
  6. Heat olive oil in a large skillet over medium heat.
  7. Add celery, fennel, onions, garlic, and red bell pepper. Sauté for 5-7 minutes until softened.
  8. Stir in remaining 1 teaspoon salt and cook for another minute.
  9. In a large bowl, combine cooked quinoa, sautéed vegetables, pinto beans, tahini, and sesame seeds. Mix well.
  10. In a small bowl, mix whole wheat flour and gluten-free flour.
  11. Fold the flour mixture into the quinoa mixture until evenly combined.
  12. Line a loaf pan with parchment paper or lightly oil and flour the pan.
  13. Press the mixture firmly into the prepared loaf pan, smoothing the top.
  14. Bake for 45 minutes, or until internal temperature reaches 180-200°F (93°C).
  15. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  16. Slice and serve warm or at room temperature.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 454.5kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 7372.7mg308%
Total Carbohydrate 68.7g23%
Dietary Fiber 16.8g68%
Sugars 6.4g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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