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Quinoa Bread

Name: Quinoa Bread
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 2 cup quinoa (soaked for 2 hours); 4 tbsp chia seeds (soaked in water); 2 tbsp psyllium husk powder; 1 tsp salt; 1 tsp baking soda; 1 tsp apple cider vinegar; 1 tsp olive oil; 3 tbsp sunflower seeds; 1 tbsp Everything bagel seasoning

Crispy on the outside and soft on the inside, this nutty, wholesome loaf is naturally gluten-free, high in protein, and rich in fiber — making it both delicious and gut-friendly.

Serves

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Ingredients

Serves4

For the bread

2 cup quinoa(soaked for 2 hours)
4 tbsp chia seeds(soaked in water)
2 tbsp psyllium husk powder
1 tsp salt
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp olive oil

For the toppings

3 tbsp sunflower seeds
1 tbsp Everything bagel seasoning

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Instructions

In a medium bowl soak 2 cups of quinoa in a generous amount of water for 2 hours to soften.
In a small bowl, combine 4 tablespoons chia seeds with 1 cup of water. Stir well and let sit for 2 hours until thickened.
Drain and rinse the quinoa thoroughly to remove any bitterness.
Preheat the oven to 370°F (190°C).
Transfer the quinoa to a high-speed blender. Add 1 cup filtered water, 1 teaspoon olive oil, 1 teaspoon salt, 2 tablespoons psyllium husk powder, 1 teaspoon baking soda, and 1 teaspoon apple cider vinegar. Add the chia gel and blend until you have a smooth, thick batter.
Pour the batter into a 5x9-inch loaf pan. Smooth the top and sprinkle with sunflower seeds and everything bagel seasoning.
Bake at 370°F (190°C) for 1½ hours, or until the loaf is golden and firm.
Allow the bread to cool fully before slicing for the best texture.