How long does red quinoa loaf [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make red quinoa loaf [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make red quinoa loaf [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is red quinoa loaf [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does red quinoa loaf [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Red Quinoa Loaf
[Vegan]

RA By: Robin Robertson, Cookbook Author

Author Bio

Robin Robertson has worked with food for nearly thirty years as a restaurant chef, cooking... Read More

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Red Quinoa Loaf [Vegan]

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What better way to say “I love you” this Valentine’s Day than with a heart-healthy (and heart-shaped) dinner for your loved ones? All you need is an 8- or 9-inch heart-shaped cake pan in which to bake a delicious savory loaf made with red quinoa, kidney beans, beets, and... Read More

Ingredients You Need for Red Quinoa Loaf [Vegan]

1 cup red quinoa, rinsed and drained
2 cups water
1 (15.5-ounce) can dark red kidney beans, rinsed and drained
3/4 cup cooked diced red beets plus 1 tablespoon beet cooking liquid
3/4 cup rolled oats
1/2 cup ground walnuts
1/2 cup vital wheat gluten
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried savory
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

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How to Prepare Red Quinoa Loaf [Vegan]

Combine the quinoa and water in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 12 to 15 minutes or until the quinoa is tender and the water is absorbed.
Remove from the heat and set aside to cool. (You can cook the quinoa well ahead, if desired, and refrigerate it until needed).
Preheat the oven to 375 degrees F.
Lightly oil an 8- or 9-inch baking pan (heart-shaped if possible) or spray with non-stick spray and set aside.
In a food processor, combine all of the ingredients except the cooked quinoa and process to combine well.
The mixture should be finely ground but with some texture remaining.
Transfer the mixture to a bowl and add the reserved quinoa, stirring to mix well.
Taste and adjust the seasonings, then transfer the mixture evenly into the prepared pan and smooth the top.
Cover and bake until firm, about 45 minutes.
Remove the foil and let the loaf cool for 10 to 15 minutes then carefully turn out onto a plate by placing a plate over the loaf and inverting it so that the loaf is now on the plate and ready to serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.