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Creamy Quinoa Loaf

Creamy Quinoa Loaf

A delicious meal that will have you quinoa-ming back for more!

Creamy Quinoa Loaf Recipe


½ cup quinoa

¼ cup buckwheat

1 Tbsp. extra virgin olive oil

½ Vidalia onion, chopped

Dash of sea salt

1 cup chopped fresh mushrooms

1 Tbsp. vegetable broth (or water)

1 tsp. chopped garlic

½ tsp. Italian seasoning

½ cup vegan Monterey Jack cheese

Dash of white pepper

1 egg


  • Preheat the oven to 365°F.
  • To cook the grains, place the quinoa and buckwheat in a saucepan with 1 ½ cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from the heat and fluff with a fork.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Cook the onion for 10 minutes, adding a little salt and stirring occasionally. Add the mushrooms and broth or water and cook for 5 minutes. Add the garlic and cook for 1 minute.
  • Remove the skillet from the heat and stir in the cooked grains. Add the seasoning, cheese, white pepper, and egg and stir to combine.
  • Place in a bread loaf pan and bake for 15 to 20 minutes, until lightly golden on top. Enjoy!

Makes 2 or 3 servings

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