25+ Easy and Healthy Quinoa Bread Recipes for Healthier Baking

Quinoa has made its way into many kitchens as a nutritious and versatile ingredient, and it’s not just for salads and side dishes anymore.

If you’re looking for a creative and healthy way to add more quinoa to your diet, baking quinoa bread is a great option.

Quinoa bread offers a delicious, protein-packed alternative to traditional breads, while also being gluten-free (in many recipes) and rich in fiber, vitamins, and minerals.

From savory to sweet, quinoa bread can be customized to suit any taste or occasion.

In this blog post, we’ve gathered 25+ quinoa bread recipes that are perfect for any meal of the day.

Whether you’re a seasoned baker or new to making bread at home, these recipes will inspire you to experiment with quinoa and enjoy the benefits of this ancient grain in a delicious, baked form.

You’ll find a variety of flavors, from classic favorites like banana nut and zucchini bread to unique combinations like spinach feta and apple cinnamon quinoa bread.

So, let’s dive into these nourishing and flavorful quinoa bread recipes!

25+ Easy and Healthy Quinoa Bread Recipes for Healthier Baking

Baking with quinoa is a wonderful way to introduce more nutrition into your daily meals, and these 25+ quinoa bread recipes show just how versatile this superfood can be.

Whether you prefer savory flavors like Herb Quinoa Bread or something sweeter like Banana Nut Quinoa Bread, there’s a recipe here for every taste and occasion.

The added benefit of quinoa’s high protein and fiber content means you can indulge in delicious bread while maintaining a balanced diet.

We hope these recipes inspire you to start baking your own quinoa bread at home.

Feel free to get creative by adding your favorite spices, fruits, or vegetables to make each loaf your own.

Happy baking, and enjoy the wholesome goodness of quinoa bread!

Quinoa Banana Bread

This moist and flavorful quinoa banana bread is a delightful way to use overripe bananas. The nutty flavor of quinoa pairs beautifully with the sweetness of bananas, creating a comforting loaf perfect for breakfast or as a snack.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 ripe bananas, mashed
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix well until smooth.
3. Stir in the cooked quinoa until evenly distributed.
4. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the banana mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa banana bread is an excellent addition to your morning routine. It provides the perfect balance of sweetness and nutrition, making it a wholesome choice for breakfast or a quick snack. The combination of quinoa and bananas not only enhances the flavor but also boosts the bread’s protein content, making it more filling and satisfying. Enjoy it toasted with a little nut butter or plain for a delicious treat any time of the day.

Quinoa Herb Bread

This quinoa herb bread is a savory delight, infused with fresh herbs that add a burst of flavor. Perfect as a side for soups and salads, it’s a great way to enjoy the nutritional benefits of quinoa while indulging in freshly baked bread.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup olive oil
• 1 cup warm water
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, salt, baking powder, and baking soda.
3. In another bowl, mix the warm water and olive oil together. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Fold in the cooked quinoa and chopped herbs, mixing until evenly distributed.
5. Transfer the dough to the prepared baking sheet and shape it into a round loaf, about 1-inch thick.
6. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.

This quinoa herb bread is not just delicious but also a great way to incorporate more whole grains into your diet. The fresh herbs elevate the flavor, making it a perfect accompaniment to any meal. Serve it alongside soups, salads, or simply enjoy it with a drizzle of olive oil and balsamic vinegar. The best part is that this bread is gluten-free, ensuring that everyone at the table can enjoy it without worries.

Quinoa and Seed Bread

Packed with seeds and nutritious ingredients, this quinoa and seed bread is a hearty option that’s full of texture and flavor. It’s a fantastic choice for breakfast or as a base for sandwiches, providing sustained energy throughout the day.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 1/2 cups almond flour (or any nut flour)
• 1/2 cup sunflower seeds
• 1/4 cup chia seeds
• 1/4 cup flaxseeds
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup olive oil
• 3 large eggs
• 1/2 cup water
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, sunflower seeds, chia seeds, flaxseeds, salt, and baking powder.
3. In another bowl, whisk together the olive oil, eggs, water, and honey (if using).
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the cooked quinoa.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 45-50 minutes, or until the bread is firm and golden brown. Allow it to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

This quinoa and seed bread is a wonderful source of protein, healthy fats, and fiber, making it a nutritious choice for any meal. It can be enjoyed toasted with avocado or nut butter for breakfast, or used to create satisfying sandwiches. The combination of seeds adds a delightful crunch and a plethora of health benefits, ensuring that this bread is not just delicious but also packed with nutrients. You’ll love having this hearty loaf on hand for a quick snack or a filling meal component.

Quinoa Zucchini Bread

This quinoa zucchini bread is a moist and flavorful option that takes advantage of the freshness of zucchini. It’s a perfect way to sneak some vegetables into your diet while enjoying a delicious slice of bread that’s ideal for breakfast or dessert.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 medium zucchini, grated (about 1 cup)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the grated zucchini, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until smooth.
3. Stir in the cooked quinoa until evenly incorporated.
4. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa zucchini bread is a wonderful way to enjoy the benefits of both quinoa and zucchini in a delicious form. The natural sweetness of the zucchini pairs perfectly with the nuttiness of quinoa, making this bread a satisfying treat any time of day. It’s also great for breakfast or as a snack and can be enjoyed plain or with a smear of cream cheese or nut butter.

Quinoa Pumpkin Bread

This quinoa pumpkin bread is a perfect seasonal treat, especially during the fall. With the rich flavors of pumpkin and warm spices, it makes for a comforting loaf that’s great for breakfast or as a dessert.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup pumpkin puree (canned or homemade)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup chocolate chips or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the pumpkin puree, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. Stir in the cooked quinoa until evenly mixed.
4. In another bowl, whisk together the baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chocolate chips or walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa pumpkin bread is a delightful combination of flavors that brings the essence of fall to your table. The pumpkin adds moisture and flavor, while the quinoa provides a nutritious boost. Enjoy a slice toasted with butter or cream cheese, or savor it plain. This bread is not only delicious but also makes a lovely gift for friends and family during the autumn season.

Savory Quinoa Cheese Bread

This savory quinoa cheese bread is perfect for cheese lovers. With a combination of melty cheese and herbs, it’s a great addition to any meal or as a tasty snack.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 1/2 cups almond flour (or all-purpose flour)
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 large eggs
• 1/4 cup olive oil
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon fresh herbs (such as chives, parsley, or thyme), chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the almond flour, shredded cheese, Parmesan cheese, salt, and baking powder.
3. In another bowl, whisk together the eggs, olive oil, and milk until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a thick batter forms. Stir in the cooked quinoa and herbs (if using).
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This savory quinoa cheese bread is versatile and pairs wonderfully with soups, salads, or as a standalone snack. The gooey cheese melts into the bread, providing an irresistible flavor that complements the nuttiness of quinoa. Enjoy it warm, and don’t hesitate to experiment with different cheeses and herbs to customize this delightful loaf to your liking. It’s an excellent way to elevate your bread game while enjoying a nutritious and delicious option.

Quinoa Cinnamon Roll Bread

This quinoa cinnamon roll bread combines the classic flavors of cinnamon rolls with the nutritional benefits of quinoa. It’s a sweet and satisfying loaf that’s perfect for breakfast or as a delightful treat any time of day.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup chopped nuts (walnuts or pecans), optional
• For the glaze:
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk or non-dairy milk
  • 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the coconut sugar, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until smooth.
3. Stir in the cooked quinoa until well incorporated.
4. In another bowl, whisk together the almond flour, baking powder, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. For the glaze: In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.

This quinoa cinnamon roll bread offers a delightful twist on a classic favorite. The comforting flavors of cinnamon and sweetness from the glaze create a cozy atmosphere, perfect for weekend brunches or special occasions. The added quinoa enhances the nutritional profile, making it a more wholesome choice. Serve it warm with a cup of coffee or tea for a delightful treat.

Quinoa Sweet Potato Bread

This quinoa sweet potato bread is a deliciously moist loaf that combines the natural sweetness of sweet potatoes with the nutty flavor of quinoa. It’s a fantastic way to enjoy a hearty, healthy bread that’s perfect for any time of day.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed sweet potato, maple syrup (or honey), melted coconut oil, eggs, and vanilla extract until smooth.
3. Stir in the cooked quinoa until well combined.
4. In another bowl, whisk together the baking powder, baking soda, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa sweet potato bread is not only delicious but also incredibly nutritious, packed with fiber and vitamins. The combination of sweet potato and quinoa creates a satisfying and filling loaf that can be enjoyed toasted with butter or as a base for sandwiches. It’s a great way to add some wholesome ingredients to your diet while enjoying a comforting treat.

Quinoa Coconut Bread

This quinoa coconut bread is a tropical-inspired delight that features the rich flavors of coconut and the nuttiness of quinoa. It’s perfect for breakfast or as a snack, and it pairs wonderfully with tropical fruit spreads or on its own.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 1/2 cups almond flour (or all-purpose flour)
• 1/2 cup shredded unsweetened coconut
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. Stir in the cooked quinoa and shredded coconut until evenly mixed.
4. In another bowl, combine the almond flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa coconut bread is a delightful treat that transports you to a tropical paradise with every bite. The natural sweetness from the coconut and the fluffy texture of the quinoa make it a great addition to your breakfast table or as an afternoon snack. Serve it with a dollop of coconut yogurt or a tropical fruit spread to enhance the flavors. It’s a nutritious option that everyone will love!

Savory Quinoa Herb Bread

This savory quinoa herb bread is infused with fresh herbs, making it a flavorful accompaniment to soups, salads, or as a standalone snack. The aroma of herbs fills your kitchen as it bakes, and the bread itself is both hearty and nutritious.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 1/2 cups whole wheat flour (or gluten-free flour)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1/4 cup olive oil
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon mixed fresh herbs (such as rosemary, thyme, or oregano), finely chopped
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the eggs, olive oil, and cooked quinoa until well combined.
3. In another bowl, mix the whole wheat flour, Parmesan cheese, baking powder, baking soda, salt, fresh herbs, and garlic powder.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This savory quinoa herb bread is versatile and pairs wonderfully with a variety of dishes. The blend of herbs adds freshness, while the Parmesan cheese gives it a delightful umami flavor. Slice it to enjoy alongside soups or salads, or simply toast it for a flavorful breakfast. This bread is a fantastic way to incorporate whole grains and protein into your diet while enjoying a delicious homemade treat.

Quinoa Banana Nut Bread

This quinoa banana nut bread is a delicious and nutritious twist on the classic banana bread. The addition of quinoa adds protein and texture, making it a filling snack or breakfast option that everyone will love.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 ripe bananas, mashed
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or all-purpose flour)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the mashed bananas, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. Stir in the cooked quinoa until evenly mixed.
4. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa banana nut bread is moist and flavorful, with the natural sweetness of bananas shining through. The crunchy nuts add a satisfying texture that contrasts beautifully with the soft bread. It’s perfect for breakfast, as an afternoon snack, or even as a dessert. Enjoy it warm with a smear of almond butter or cream cheese for an extra treat!

Quinoa Carrot Raisin Bread

This quinoa carrot raisin bread is a delightful blend of flavors, combining the sweetness of raisins with the earthiness of carrots. It’s a perfect choice for a nutritious snack or a unique addition to your breakfast routine.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup grated carrots (about 2 medium carrots)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup raisins (or dried cranberries)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the grated carrots, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. Stir in the cooked quinoa until evenly incorporated.
4. In another bowl, whisk together the baking powder, baking soda, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa carrot raisin bread is not only delicious but also packed with vitamins and minerals from the carrots and quinoa. The sweetness of the raisins enhances the overall flavor, making it a delightful treat any time of day. Serve it warm with a bit of butter or cream cheese, or enjoy it as a quick breakfast on the go. This wholesome bread is a fantastic way to incorporate more vegetables into your diet while satisfying your cravings!

Quinoa Zucchini Bread

This quinoa zucchini bread is a moist, flavorful loaf that combines the goodness of zucchini with the nutritional benefits of quinoa. It’s a fantastic way to use up excess zucchini from your garden while enjoying a healthy, delicious treat.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or whole wheat flour)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the grated zucchini, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. Stir in the cooked quinoa until evenly incorporated.
4. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa zucchini bread is not only delicious but also packed with moisture and nutrients. The subtle flavor of zucchini pairs beautifully with the sweet notes from the honey and cinnamon. Enjoy it for breakfast, as an afternoon snack, or even as a dessert. Serve it plain or spread with cream cheese for an extra indulgence.

Quinoa Apple Cinnamon Bread

This quinoa apple cinnamon bread combines the warmth of cinnamon with the sweetness of fresh apples. It’s a delightful loaf that’s perfect for breakfast or as a snack, and it fills your home with an irresistible aroma while baking.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup diced apples (about 1 medium apple)
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups almond flour (or all-purpose flour)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the diced apples, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. Stir in the cooked quinoa until evenly incorporated.
4. In another bowl, whisk together the baking powder, baking soda, salt, cinnamon, and almond flour.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa apple cinnamon bread is a wonderful way to enjoy the flavors of fall any time of year. The combination of sweet apples and warm cinnamon creates a comforting loaf that pairs perfectly with a cup of tea or coffee. It’s also a great option for breakfast or as a quick snack. Serve it toasted or fresh, and consider adding a drizzle of honey for an extra touch of sweetness.

Quinoa Spinach Feta Bread

This quinoa spinach feta bread is a savory delight that combines the nutritious power of spinach with the creamy, tangy flavor of feta cheese. It’s perfect for a light lunch, as a side dish, or enjoyed as a healthy snack.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 3 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1 1/2 cups almond flour (or whole wheat flour)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix the chopped spinach, feta cheese, olive oil, eggs, and cooked quinoa until well combined.
3. In another bowl, whisk together the baking powder, baking soda, salt, pepper, garlic powder, and almond flour.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This quinoa spinach feta bread is not only delicious but also packed with nutrients. The combination of spinach and feta creates a savory loaf that’s satisfying and healthy. It makes for a great addition to salads or can be enjoyed on its own as a snack. Consider serving it with a dollop of yogurt or a light dipping sauce for an extra burst of flavor.

Note: More recipes​ are coming soon!