Baked Quinoa Vegetable Loaf (From Healing with Whole Foods, Paul Pitchford)

3 cups cooked quinoa
1 cup whole-wheat flour
1/2 cup water
1 tablespoon miso*
1 tablespoon lecithin granules
1 teaspoon each basil and thyme
1 onion, chopped
2 cups carrots, sliced
2 cups broccoli, 1-inch pieces
1 tablespoon sunflower seeds
Parsley
  • Combine quinoa and flour in bowl.
  • Dissolve miso and lecithin in warm water and mix with grains and herbs.
  • Optional: let dough rest 4 hours to blend flavors and naturally ferment.
  • Place onions, carrots, and broccoli in steamer, cook 7 minues.
  • Gently mix dough with vegetables and place in lightly oiled baking pan.
  • Dry-toast sunflower seeds until golden brown and sprinkle on top of loaf.
  • Bake 30-40 minutes at 350 degrees F.
  • Garnish with Parsley

*You can replace miso with Bragg's Amino Acids, or Soy Sauce.