Quinoa Bread with Seeds is a powerhouse recipe for anyone seeking a gluten-free, vegan, and yeast-free bread packed with nutrition, flavor, and texture.
Quinoa Bread with Sunflower and Pumpkin Seeds is a nutritions gluten free no yeast bread that provides a perfect balance of all nine amino acids essential for the human body. Made with chia seeds, this vegan bread is also free of eggs, dairy and yeast.
What Makes Quinoa Bread Special?
This bread combines whole quinoa, chia seeds, pumpkin seeds, and sunflower seeds for a unique loaf that's naturally rich in plant protein, fiber, vitamins, and minerals. It's suitable for those following gluten-free, dairy-free, egg-free, or vegan diets-and it's a tasty and nutritious way to start the day.
You might also like Quinoa Chia Bread and Green Banana Flour and Quinoa Bread.
How to make Quinoa Bread
The process of making this gluten free quinoa bread is quite simple.
- Soak the Quinoa: Place the raw quinoa in a large bowl and cover with about 3 cups of cold water. Soak for at least 8 hours (overnight works best), then drain thoroughly and let it rest in a strainer for 10-15 minutes to remove excess moisture. This essential step removes bitter saponins and ensures a pleasant flavor.
- Prepare the Chia Gel: Combine chia seeds with ⅔ cup water and let them soak for at least 30 minutes. The mixture will become thick and gel-like-this will act in place of eggs to bind the bread and provide structure.
- Preheat and Prep: Preheat oven to 375°F (190°C). Line a loaf pan fully with parchment paper for easy removal.
- Blend the Batter: Add the soaked quinoa, chia gel, olive oil, ⅓ cup fresh water, sea salt, baking soda, cumin, and ginger into a food processor. Process for about 3 minutes, pausing as needed, until the mixture resembles a sticky batter (some whole quinoa grains should remain).
- Prepare the Loaf: Spoon the batter into the prepared loaf pan. Smooth the top, then evenly sprinkle sunflower and pumpkin seeds across the surface.
- Bake: Place in the oven and bake for about 50 minutes, or until the loaf is firm, bounces back lightly when pressed, and a toothpick inserted in the center comes out clean.
- Cooling: Remove from the oven and let the bread cool in the pan for 30 minutes. Transfer to a wire rack and cool completely before slicing. Slices best when fully cold using a serrated knife to prevent crumbling.
Expert Tips for Success
- Don't skip the soaking! Unsoaked quinoa will taste bitter and won't give a good texture.
- Chia gel is crucial for binding; don't substitute flax unless you're experienced, as the texture will differ.
- Let cool completely before cutting-otherwise the bread will be gummy inside.
- Use parchment paper to prevent sticking.
- Expect a dense, moist loaf-this is normal and delicious for this style of bread.
Frequently Asked Questions
Can this bread be made with cooked quinoa?
Not recommended for this recipe; cooked quinoa results in a very dense, soggy loaf. If experimenting, try baking as muffins for a better outcome.
Is baking soda required?
Baking soda gives the loaf a lighter texture but is not essential-chia gel provides the primary structure. Omitting soda may result in a denser loaf.
Can other seeds be used?
Yes! Try poppy, sesame, or flax for variety.
Does the bread rise?
Not much-this is a hearty, compact loaf.
Variations and Substitutions
- Spice Swaps: For a different flavor profile, substitute ginger and cumin with rosemary, thyme, or even a mix of cinnamon and nutmeg. Cinnamon pairs nicely with a bit of added honey.
- Seed Options: Swap pumpkin and sunflower seeds for chopped walnuts, pecans, or sesame seeds for different textures.
- Oil Choices: Olive oil can be substituted with avocado or melted coconut oil for a milder flavor.
Serving Suggestions
Pair this bread with Roasted Cauliflower Potato Soup or Blackberry and Avocado Salad for a wholesome, satisfying lunch.
Enjoy toasted with nut butter and fruit.
Serve for breakfast with Bacon, Egg, Potato and Cheese Breakfast Skillet or just scrambled eggs for a protein-rich breakfast.
Storage and Leftovers
For longer storage, refrigerate Quinoa bread for up to 1 week or freeze slices for up to 3 months. Defrost and toast as needed.
Store cooled bread tightly wrapped or in an airtight container at room temperature for up to 2 days.
More quinoa recipes
- Chocolate Chip Quinoa Loaf
- Quinoa Chocolate Chip Cookies
- Warm Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette
- Chicken, Quinoa and Mushrooms
Quinoa Bread with Seeds
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Ingredients
- 2 cups quinoa (soaked and fully drained)
- ⅓ cup chia seed + ⅔ cup water for soaking
- ¼ cup olive oil
- ⅓ cup water
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon cumin
- 2 teaspoons ginger
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
Instructions
- Rinse quinoa and the soak it in cold water (about 3 cups) for at least 8 hours or overnight. Can be left on the counter. Once soaked, rinse it by leaving in the strainer for 10-15 minutes to get rid of any excess water.
- Soak chia seed in ⅔ cup water until gel like - this can be done half an hour ahead.
- Preheat oven to 375 F. Line a loaf pan with parchment paper on all sides and the base.
- Place drained quinoa into a food processor.
- Add gelled chia seeds (after soaking them), ⅓ cup of water, olive oil, sea salt, baking soda, ginger and cumin.
- Mix in a food processor for 3 minutes (pause after each minute in order not to overheat the processor). The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
- Spoon into a lined loaf can.
- Spread pumpkin seeds and sunflower seeds on top of the bread.
- Bake for 50 minutes until the toothpick comes out clean and the loaf is firm to touch and bounces back when pressed with your fingers.
- Remove from the oven and cool for 30 minutes. Then remove from the loaf pan and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
- Serve delicate slices only when cold with a serrated knife.
Sue C says
Can you use any other spices besides ginger and cumin? I was thinking maybe thyme. and Rosemary or cinnamon and nutmeg.
Olya says
I would personally go with rosemary. Cinnamon would work well with a bit of honey.
Arlene says
Olga Shalom!
Do you need the baking soda in the recipe?
Olya says
Shalom Arlene! You don't need soda, gelled chia seeds hold the quinoa batter together. Because the bread is so dense, soda would result in a less stable structure:).
Craic says
Absolutely delicious! Much better ingredients than in a regular bread.
Olya says
Yes! It's a great variation to the usual breads that we eat.
Sarab says
Question, maybe I’m blind but how much of the sunflower and pumpkin seeds are on the top and when do you add them?
Olya says
Hi Sarab - I apologize for this confusion. I just updated the recipe - the pumpkin seeds and sunflower seeds are added right before the bread goes into oven.
Manuela says
Dear Olga
thank you for the recipe. Quick question: have you ever tried to make this recipe with cooked quinoa?
Olga says
No, I haven't. The bread will definitely sink:) if quinoa is cooked. Maybe as muffins (with lesser surface area and more compact size) - cooked quinoa might work. The smaller the muffins, the better:).