Quinoa Loaf

DSC_0013Quinoa is one of my favourite grains because it is a complete protein (meaning it contains all the essential amino acids). It’s also full of anti-inflammatory compounds! 

This recipe combines quinoa with the strongly anti-inflammatory turmeric powder, making it a powerful recovery meal post-run. Serve with mashed potatoes and veggies or a side salad (pictured with kale salad).


  • 2 cups veggie broth (or water)
  • 1 cup white quinoa (or red), rinsed
  • 1-2 Tbsp coconut oil
  • 1 onion, chopped (optional)
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, chopped (optional)
  • handful parsley, chopped
  • 3-4 carrots, peeled and grated
  • 1 tsp curry powder
  • 1 tsp turmeric
  • ½ tsp black pepper
  • 1 tsp salt
  • ¾ cup almonds, finely ground (in a food processor)
  • ¾ cup cashews, coarsely chopped (in a food processor or by hand)
  • ¼ cup sunflower seeds, ground (in a food processor)
  • ¼ cup chia seeds mixed in ½ cup veggie broth and allowed to sit & gel for 10 minutes


  1. Preheat oven to 350. Line a 9x5x3 loaf pan with parchment paper.
  2. Put the rinsed quinoa into the veggie broth, bring to a boil, cover and simmer for 15 minutes.
  3. Heat the coconut oil in a large fry pan over med heat. Saute the onion, celery, garlic, parsley and carrots until soft, add the spices and cook a few minutes more.
  4. Place the almonds, cashew pieces, sunflower seeds and soaked chia/veggie broth mix in a large bowl. Add the cooked quinoa and the sautéed spiced veggie mix to the bowl. Mix everything together thoroughly (may need to use your hands!).
  5. Press the mixture into the loaf pan. Bake for about 30-40 minutes, or until browned on top. Lift the loaf out of the pan (should lift out easily with parchment paper) and let sit at least 5 minutes.
  6. Slice and serve with sauerkraut and additional sautéed veggies or mashed potatoes and salad, if desired.

Serves 4.