Red Quinoa Loaf
Elevate your plant-based dining with this hearty and flavorful Red Quinoa Loaf—a nutrient-packed twist on traditional comfort food. Featuring protein-rich red quinoa as its base, this recipe is bursting with wholesome ingredients like grated zucchini, mushrooms, almond flour, and a flaxseed "egg" binding it all together. Seasoned with aromatic spices like cumin and smoked paprika, and a touch of soy sauce for depth, each slice offers a savory experience that's both satisfying and nourishing. Perfect as a centerpiece for weeknight dinners or a holiday spread, this vegan loaf is easy to prepare and packed with fiber, plant-based protein, and bold flavor. Serve it fresh out of the oven or chilled for an even firmer texture, alongside your favorite gravy or a fresh salad.
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Recipe Information
Ingredients
- 1 cup red quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 carrot, finely grated
- 1 cup zucchini, grated and moisture squeezed out
- 1 cup mushrooms, finely chopped
- 2 tablespoons ground flaxseed
- 6 tablespoons water for flaxseed
- 1 cup rolled oats
- 1 cup almond flour
- 2 tablespoons nutritional yeast (optional)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
Rinse the red quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, reduce to a simmer, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and set aside to cool.
In a small bowl, whisk together the ground flaxseed and 6 tablespoons of water. Let it sit for 5-10 minutes to form a gel-like consistency (this is your flax 'egg').
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, grated carrot, zucchini, and chopped mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the liquid from the mushrooms has evaporated. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, prepared flax egg, rolled oats, almond flour, nutritional yeast (if using), tomato paste, soy sauce, cumin, smoked paprika, chopped parsley, salt, and black pepper. Mix thoroughly until fully combined.
Spoon the mixture into the prepared loaf pan and press it down firmly and evenly. Smooth the top with the back of a spoon.
Bake the loaf in the preheated oven for 40-50 minutes, or until it is firm to the touch and lightly golden on top.
Remove the loaf from the oven and allow it to rest in the pan for 10 minutes before carefully lifting it out using the parchment paper.
Slice and serve warm, or allow it to cool completely before slicing for neater portions. Enjoy as-is or with your favorite sauce or gravy!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 26.1 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 526 mg | 40% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
