Pepita Quinoa Chia Bread – a delicious recipe with Quinoa, u00bc, Water, u00bc, Baking Soda, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Note: Start the recipe the night before.
2
Soak quinoa in cold water and leave in the refrigerator overnight. (The amount of water does not matter because it will be drained. Just make sure all the quinoa is completely immersed.)
3
Put chia seeds in 1/2 cup of water and stir. Leave this to soak in the refrigerator overnight as well. (It will turn into a thick gel.)
4
Preheat oven to 350u00b0F. Spray a foil loaf pan (measuring approximately 81/2 x 41/2 x 21/2) liberally with olive oil cooking spray.
5
Drain the quinoa well and place it in a food processor. Add chia gel, remaining 1/2 cup water, olive oil, baking soda, salt, and apple cider vinegar. Process for 3 minutes. (The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
6
Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top. Sprinkle a pinch of salt on top of the pepitas if desired.
7
Bake on the bottom rack of the oven for 90 minutes. Let cool for at least 30 minutes before removing from the pan and cutting into slices.
211
kcal
Calories
20
g
Fat
7
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-3/4 cup Quinoa, 1/4 cups Chia Seeds, 1 cup Water, Divided, 1/4 cups Olive Oil, and more.
Yes, Pepita Quinoa Chia Bread falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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