A nurturing recipe for a delicious, baked quinoa loaf. Quinoa has the highest protein content compared to all other grains, and is gluten free. (Perhaps use gluten free flour instead of whole wheat if intolerant). It is versatile and strengthening for the whole body, especially the kidneys.


  • 3 cups cooked Quinoa
  • 1 cup of whole wheat flour
  • 1 tablespoon of miso
  • 1 tablespoon lecithin granules
  • 1 teaspoon each basil and thyme
  • 1 onion chopped
  • 2 cups broccoli, 1 inch pieces
  • 1 tablespoon sunflower seeds
  • Parsley


  1. Combine quinoa and flour in a bowl
  2. Dissolve miso and lecithin in warm water and mix with grains and herbs
  3. Place onions, carrots, and broccoli in steamer, cook 7 minutes
  4. Mix dough with vegetables and place in lightly oiled baking pan
  5. Toast sunflower seeds until golden brown and sprinkle on top of loaf
  6. Bake 30-40 minutes
  7. Garnish with parsley

Serve warm to hit the spot on these colder days

Published on July 15, 2013