Quinoaloaf Recipes

VEGGIE-PACKED MEATLOAF WITH QUINOA

Steps:

• Preheat the oven to 425 degrees F and line a small baking sheet with parchment paper.
• Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.
• Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, about 40 minutes. Cool 5 minutes before slicing.

TURKEY AND QUINOA MEATLOAF

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.

AMAZING CHOCOLATE QUINOA CAKE!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
• Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
• Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

QUINOA PILAF

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
• Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

QUINOA BREAD RECIPE

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.

RED QUINOA LOAF

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

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.

QUINOA MEATLOAF

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• Heat oil in a skillet over medium heat. Add onions, celery, carrots and garlic; cook until soft, 5 to 7 minutes. Stir in thyme, oregano and fennel seeds; cook until fragrant, 1 to 2 minutes. Cool mixture.
• In a large bowl, combine vegetable mixture, ground beef, quinoa, egg, Worcestershire or tamari, salt and pepper. Form mixture into a loaf and place on the prepared baking sheet. Roast for 30 minutes.
• In a small bowl, mix together ketchup and brown sugar. Spread ketchup mixture on top and sides of loaf. Continue to roast meatloaf until an instant-read thermometer registers 165° F, an additional 30 to 45 minutes. Let meatloaf stand for 10 minutes before serving.

PCC QUINOA LOAF

Steps:

• Preheat oven to 350° F. Line a baking sheet with parchment paper.
• Combine quinoa and water in a saucepan; bring to a boil. Lower heat, cover and simmer for 20 minutes (you want the quinoa to be a little mushy!). Remove from the heat and let rest for 5 minutes, then fluff with a fork.
• Heat 1 tablespoon oil in a sauté pan over medium heat. Add carrots, mushrooms, celery and 1/4 cup onions. Cook until soft, 5 to 7 minutes. Stir in tempeh.
• In a food processor or blender, combine remaining oil, remaining 1/4 cup onions, nutritional yeast, tomato paste, garlic and salt. Pulse until smooth.
• In a large bowl, combine quinoa, vegetable-tempeh mixture, nutritional yeast mixture, oat flour, Worcestershire sauce, sage and basil. Form into a loaf and place on the prepared baking sheet. Mix together ketchup and brown sugar and spread on top of the loaf. Bake for 30 minutes.