Quinoa Seed Loaf

Loaf quinoa

Quinoa Seed Loaf

  • Servings: 4-6
  • Difficulty: easy
  • Print

There are some meal recipes which just demand bread. I haven’t eaten wheat bread in over 18 months, but I’m always looking for healthy alternatives. This delicious super seed loaf is made using quinoa. Although it looks like and behaves in the same way as a grain, quinoa is actually a seed and absolutely crammed with protein.

With sunflower seeds, pumpkin seeds, quinoa and besan flour, this low carb, tasty bread alternative offers a ton of protein and still makes the perfect base for open sandwiches or tasty scrambled egg brunches.

Scrambled Egg on Quinoa Bread


200g red and white quinoa

100g gluten free oats

50g besan / chickpea flour

50g rice flour

Tsp coconut oil

Tsp baking powder

Tsp ground cumin

Tsp dried rosemary

Tsp dried oregano

Salt and pepper to season


Boil a pan of water, add the quinoa and simmer for 15-20mins until cooked

Transfer the drained quinoa to a bowl, add the oats, seeds, besan and rice flour. Crack in two eggs, add a spoonful of melted coconut oil, a teaspoon of baking powder and stir everything together well

Season your dough with herbs, salt and pepper as desired

Line a loaf tin with greaseproof paper and spoon in the bread dough. Sprinkle with sunflower and pumpkin seeds

Bake in the oven at 200C for 50 minutes. Remove and carefully peel away the greaseproof paper. Return the loaf to the oven on a flat baking tray for 10 minutes to brown the sides

Switch the oven off but leave the loaf inside to bake through

Remove from the oven and allow to cool so that it’s set and easy to slice

Protein Bread

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