Baked Quinoa, Sunflower Seed and Vegetable Loaf

This recipe is high in protein, anti-oxidants, essential fatty acids and is gluten-free,

3 cups cooked quinoa

1 cup flour – whole wheat, barley, almond, etc.

½ cup warm water

1 tbsp lecithin granules

1 onion, chopped

1 cup broccoli, cut


1 tbsp miso

1 tsp each basil and thyme

2 cups carrots, sliced

2 tbsp sunflower seeds, dry roasted.


Lightly oil a 2-3 quart baking pan. Combine the quinoa and flour in a bowl. Set aside. In a large bowl, dissolve the miso and lecithin in warm water. Add the herbs to the quinoa-flour mixture until well combined. Steam the onions, broccoli and carrots for 7 minutes. Gently add the vegetables to the quinoa “dough”. Place the loaf into the baking pan. Sprinkle with sunflower seeds. Bake the loaf at 350°F (175°C) for 30-40 minutes. Serve garnished with parsley