This savory Quinoa Loaf is a wonderful way to use up leftover cooked quinoa and beans, creating a dense, flavorful dish that serves as a satisfying vegetarian main or side. The combination of earthy quinoa, creamy pinto beans, and nutty tahini binds the mixture together, while sautéed celery, fennel, onions, and bell peppers add texture and fresh aromatics. Baked until firm, it slices beautifully and holds its shape well. It’s perfect for meal prep, as it tastes even better when reheated the next day. Serve warm with a side of marinara, tzatziki, or simply enjoy it plain as a wholesome, high-fiber addition to your lunch or dinner.
Quinoa Loaf
Description
This savory Quinoa Loaf is a wonderful way to use up leftover cooked quinoa and beans, creating a dense, flavorful dish that serves as a satisfying vegetarian main or side. The combination of earthy quinoa, creamy pinto beans, and nutty tahini binds the mixture together, while sautéed celery, fennel, onions, and bell peppers add texture and fresh aromatics. Baked until firm, it slices beautifully and holds its shape well. It's perfect for meal prep, as it tastes even better when reheated the next day. Serve warm with a side of marinara, tzatziki, or simply enjoy it plain as a wholesome, high-fiber addition to your lunch or dinner.Ingredients
Directions
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Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon salt.
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Bring to a simmer and cook, covered, until all the water has evaporated (about 15 minutes).
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Set the cooked quinoa aside to cool slightly.
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Heat the olive oil in a medium saucepan over medium heat.
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Sauté the celery, fennel, onions, garlic, and bell pepper for about 5 minutes until softened.
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Stir occasionally to prevent burning.
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Add the cooked quinoa, sesame seeds, pinto beans, and tahini to the sautéed vegetables.
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Blend or mash the ingredients together until well combined.
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Mix the whole wheat flour and gluten flour together and blend into the vegetable and quinoa mixture.
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Line a large loaf pan with a baking sheet liner and lightly oil the liner, or oil and flour the pan directly.
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Press the mixture firmly and evenly into the prepared pan.
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Bake at 400 degrees F (204°C) for about 45 minutes.
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The loaf is done when it reaches an internal temperature of 180-200 degrees F (93-93°C).
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Let the loaf cool inverted for 10 minutes before removing it from the pan.
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Slice and serve with your favorite tomato or other sauce if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 222.6kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 2490.2mg104%
- Total Carbohydrate 29.7g10%
- Dietary Fiber 5.6g23%
- Sugars 4.1g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the quinoa is fully cooked and cooled before mixing to prevent a soggy loaf.
If you do not have a baking sheet liner, you can simply grease the loaf pan thoroughly with oil and dust with flour to prevent sticking.
This loaf stores well in the refrigerator for up to 4 days. It can also be frozen for longer storage.
Feel free to add other herbs like marjoram or spices like cardamom to the sautéed vegetables for extra flavor complexity.
If using gluten-free flour instead of whole wheat/gluten flour, ensure the binding agents are sufficient to hold the loaf together.
