QUINOA BREAD RECIPE
This post includes how to make quinoa flour and then turn it into naturally gluten-free quinoa flour bread! This Quinoa Bread Recipe requires just 8 ingredients and no yeast for a naturally vegan, nutrient-dense, and high protein bread!
Provided by Olena Osipov
Categories Breakfast or Snack
Time 1h7m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
- In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
- In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
- Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
- Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 223 kcal, Sugar 2 g, Sodium 302 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 32 g, Fiber 3 g, Protein 7 g
TURKEY AND QUINOA MEATLOAF
I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!
Provided by Andrew Benoit
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
- Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g
BUFFALO VEGGIE QUINOA MEATLOAF
Well it's hard to make a healthy meatloaf with 'traditional' ingredients. So this recipe is hearty, healthy, and guilt-free.
Provided by catherinem
Categories Meat and Poultry Recipes Game Meats Buffalo and Bison
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
- Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 264.8 calories, Carbohydrate 22.4 g, Cholesterol 136.2 mg, Fat 8.1 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 1.8 g, Sodium 1102.5 mg, Sugar 5.2 g
RED QUINOA LOAF
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
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 LOAF
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
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.
TANGY QUINOA MEATLOAF
Mix in bacon, chopped dill pickle, golden raisins and quinoa for a meatloaf with rich, deep flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
- Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
- Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.
QUINOA TOFU NUT-LOAF
I used a lot of the ingredients I would use for regular meatloaf. You can add more or less of anything and it will still turn out great.
Provided by One Little Deer
Categories Meatloaf
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
- Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
- Combine oats, garbanzo beans and water in a food processor. Process until smooth.
- Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
- Mold into lightly oiled loaf pan.
- Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.
Nutrition Facts : Calories 655.3, Fat 33.7, SaturatedFat 4.9, Cholesterol 35.2, Sodium 506.5, Carbohydrate 70.2, Fiber 11.4, Sugar 6.2, Protein 25.4
QUINOA LOAF WITH MUSHROOMS AND PEAS
Per Whole Foods website, "Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard." Quinoa can be expensive in chain grocery stores, however they do sell it in bulk at Whole Foods very inexpensively and I have gotten it at Super Walmart as well.
Provided by januarybride
Categories < 4 Hours
Time 1h45m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
- Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions, bean mixture, quinoa, peas, parsley, tomatoes, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving. (NOTE: I made this into mini loaves for portion control and cooked them for 25 minutes at 350 degrees and they were very dry. . .I do not recommend making them into mini loaves or patties).
Nutrition Facts : Calories 212.2, Fat 4.5, SaturatedFat 0.5, Sodium 213.2, Carbohydrate 35.5, Fiber 6.9, Sugar 3.2, Protein 8.9
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