Best 4 Quinoa Loaf Recipes

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When seeking a healthy and wholesome meal that is packed with protein and fiber, look no further than quinoa loaf. This delectable dish, crafted from the ancient grain quinoa, promises a delightful culinary experience. Its versatility knows no bounds, accommodating a variety of ingredients and flavors, guaranteeing a dish that suits every palate. Whether you desire a savory loaf brimming with vegetables, a zesty offering bursting with herbs and spices, or a sweet loaf infused with dried fruits and nuts, the possibilities are endless. With quinoa loaf, you can indulge in a delectable and nutritious meal that nourishes your body and delights your taste buds.

Let's cook with our recipes!

APPLE QUINOA LENTIL LOAF



Apple Quinoa Lentil Loaf image

This vegan alternative to meatloaf is bursting with hearty flavor from apples, carrots, celery, walnuts and a cranberry-tomato glaze.

Provided by Whitney English

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 cup diced onions
1 cup chopped walnuts
1 tablespoon minced garlic
1 apple, peeled, cored and roughly chopped
4 celery stalks, roughly chopped
2 large carrots, roughly chopped
3 tablespoons ground flaxseed
1/2 cup warm water
2 cups cooked lentils or drained, canned lentils
1 cup cooked quinoa
1/2 cup oat flour
1 tablespoon finely chopped thyme leaves
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped sage leaves
1 teaspoon kosher salt
1/2 cup ketchup
1/2 cup cranberry sauce or pureed cooked cranberries

Steps:

  • Preheat the oven to 350 degrees F. Line a loaf pan with parchment.
  • In a medium skillet, heat the olive oil over medium heat. Add the onions, walnuts and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes.
  • Meanwhile, combine the apple, celery, and carrots in a food processor and pulse until finely chopped (or finely chop with a knife). Add to the skillet and continue to cook, stirring occasionally, for 5 minutes.
  • Meanwhile, combine the flaxseed and water in a small bowl. Stir and let sit for 3 to 5 minutes.
  • Combine the lentils and quinoa in the food processor. Pulse until incorporated, but still chunky. Transfer to a large bowl. Add the apple-walnut mixture, oat flour, flaxseed mixture, thyme, rosemary, sage, and salt. Gently mix to combine, then transfer to the prepared loaf pan.
  • Stir to combine the ketchup and cranberry sauce in a small bowl. Spread half over the loaf with a basting brush or spoon. Reserve the rest for serving.
  • Bake until the loaf is heated through and the glaze starts to caramelize, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest for 10 to 15 minutes, then serve with the remaining sauce.

QUINOA LOAF



Quinoa Loaf image

I foound this on the 3ABN recipe website and tried it. My family actually liked it too and they are fussy eaters! It is one that you can add your own favorite things to and it will adapt well. Just make sure that you diced or grate your added ingredients so that the loaf will cook correctly. It is a great vegetarian meatloaf substitute! If you use the egg for the non-vegan version, start with one egg and if it is still too stiff, add one at a time until the correct loaf texture.

Provided by OceanLuvinGranny

Categories     Vegetable

Time 55m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 16

1 cup uncooked quinoa
1 1/2 cups water
1 cup cashews, ground
1 cup carrot, grated
1 cup chopped onion
1 cup celery, diced
1 cup white button mushrooms, grated
1/4 cup soy sauce, unfermented
1/4 cup tahini (or flax seed mixture for the vegan version)
1 egg (for the non-vegan version)
1 teaspoon thyme
1 teaspoon sage
2 teaspoons garlic powder
1 tablespoon nutritional yeast flakes
1 lb tofu, firm
vegetable broth, for sauteeing

Steps:

  • Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
  • Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
  • In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
  • Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
  • Cover and Bake at 350 for 45 minutes.
  • Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.

RED QUINOA LOAF



Red Quinoa Loaf image

I love Quinoa. Its a wonderful grain and so healthy for you. You could use the light coloured Quinoa in this recipe if you don't have the red. For this recipe I bought a box of Quinoa and it was already cleaned, but if you buy Quinoa in bulk make sure you rinse it at least 4 times in cool water before cooking it. To save time, I put the Quinoa in the tall plastic cup of my hand blender and whiz it around until it released the soapy outer coating that is on the grain. I would rinse it again in cool water to make sure it was clean. It is essential this be done because it will taste bitter. Follow the directions on the box as to how to cook your Quinoa. If you buy it in bulk, then just put your Quinoa in two cups of water and bring to a boil. Lower heat and simmer for about 15 minutes. You can substitute the water with veggie or chicken broth also. It will give the grain a hardier flavor. I won't include the time to cook the Quinoa in my cooking time below. I think next time I make this I will add an egg or a package of vegan gelatin as I found this a bit crumbly.

Provided by Chef Joey Z.

Categories     Grains

Time 55m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 7

1 cup red quinoa (cooked and packed tightly in the measuring cup)
1/2 cup chopped walnuts (you can toast these if you like)
1 green onion (minced)
3 tablespoons smooth cashew butter
1 tablespoon soy sauce
1 teaspoon sage (dried)
3 teaspoons thyme (dried)

Steps:

  • Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch.
  • Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming.
  • Allow to cool and slice.
  • Bon Appetit!

QUINOA AND NUT LOAF



QUINOA AND NUT LOAF image

Categories     Vegetable     Dinner

Number Of Ingredients 11

1 cup quinoa, rinsed well
1 cup chopped onions
3 tablespoons tomato paste, plus extra reserved for top of loaf
1/2 cup diced red bell pepper
1/2 cup chopped mushrooms
1/2 cup diced organic celery
1/2 cup pine nuts
1/2 cup chopped walnuts
2 tablespoons chopped parsley
1 teaspoon Mrs. Dash Italian seasoning
1/2 teaspoon garlic powder

Steps:

  • Cook the quinoa according to package directions, adding chopped onions to the cooking liquid along with the quinoa. In a bowl, combine the tomato paste, bell pepper, mushrooms, celery, pine nuts, walnuts, parsley, Italian seasoning and garlic powder. Add to the cooked quinoa/onion mixture and mix well. Lightly rub a loaf pan with a minimal amount of oil. Fill pan with quinoa mixture and press down evenly. Spread a 1/8 inch layer of reserved tomato paste over top. Bake at 200 degrees for 30 minutes. May be served over steamed or sauteed spinach, kale or Swiss chard.

Tips:

  • Use a variety of quinoa. Try using different colors of quinoa, such as white, red, or black, to add visual interest and nutritional value to your loaf.
  • Add your favorite vegetables. Diced carrots, celery, onions, or zucchini are all great additions to quinoa loaf. You can also add frozen or canned vegetables, such as corn, peas, or black beans.
  • Experiment with different herbs and spices. Dried thyme, oregano, basil, or rosemary are all good choices. You can also add a pinch of chili powder or cumin for a bit of heat.
  • Use a good quality cheese. Sharp cheddar, Parmesan, or mozzarella cheese will all add flavor and richness to your loaf.
  • Don't overcook the quinoa. Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will make your loaf mushy.
  • Let the loaf cool before slicing. This will help the loaf hold its shape and make it easier to slice.

Conclusion:

Quinoa loaf is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover quinoa and it is also a good source of protein, fiber, and vitamins. With so many different variations, there is sure to be a quinoa loaf recipe that everyone will enjoy.

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