This flourless Quinoa Bread with Chia Seeds is a protein-packed, wholesome vegan loaf that comes together with just a few simple pantry staples.
Made completely gluten-free, oil-free, and without psyllium husk, this easy no-knead recipe is perfect for everyday breakfasts, sandwiches, or toast.
I honestly stopped buying bread once I started making my own at home, and now I'm a little obsessed with creating new versions. This quinoa bread with chia seeds is one of my latest favorites.
I love that I can make budget-friendly, homemade loaves without complicated ingredients or a lot of work, just like my red lentil bread, buckwheat bread, and chickpea lentil bread.
This loaf has a dense, hearty texture with a naturally nutty, earthy flavor, and it's made by blending whole raw quinoa seeds with chia seeds, water, baking soda, and vinegar, then finishing it with a generous sprinkle of mixed seeds on top.
Whether you prefer savory or sweet toppings, you'll find plenty of ways to enjoy this bread. I love it with avocado and hummus, but it's just as delicious toasted with peanut butter or jam for a cozy breakfast treat.
🌾Ingredients
- Quinoa: I used whole raw white quinoa as the hearty, protein-packed base of this bread.
- Chia seeds: Help bind the loaf and add extra texture.
- Baking soda + Vinegar: Help the bread rise and stay light.
- Water: Softens the quinoa and creates the batter.
- Salt: Enhances the nutty, earthy flavor.
- Mixed seeds: Add a crunchy, flavorful topping.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥄How To Make Quinoa Bread with Chia Seeds
Rinse the quinoa: Rinse the white quinoa very well under cold running water to remove any bitterness.
Combine: Add the rinsed quinoa, chia seeds, water, baking soda, vinegar, and salt to a high-speed blender.
Blend the ingredients: Blend until you have a thick, smooth batter.
Prepare the pan: Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle the mixed seeds evenly over the top.
Bake: Bake for 60 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (few crumbs are ok). Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.
📋Variations
- Quinoa: I recommend using white quinoa for the mildest flavor, but you can experiment with red or tri-color quinoa for a slightly different taste and color.
- Mixed seeds: Use any combination you love, such as sunflower, pumpkin, sesame, or flax seeds-or leave them off if you prefer.
- Flavor boost: Add your favorite herbs, garlic powder, or a sprinkle of seeds and spices to give the loaf a savory twist.
- Sweet version: For a sweeter loaf, try adding cinnamon and a little vanilla, then serve it with nut butter, fruit, or jam.
💡Marinela's Tips
- Rinse the quinoa well: Don't skip this step-it helps remove quinoa's natural bitterness and gives the bread a milder flavor.
- Use a powerful blender: A high-speed blender will give you a smoother batter and a more even loaf.
- For the best texture: Toast the slices before serving-they become wonderfully crisp on the outside while staying hearty inside.
❓Frequently Asked Questions (FAQ's)
No. There's no soaking required for this recipe. Simply rinse the raw quinoa very well under cold running water before blending.
White quinoa is my preference because it has a mild flavor, but red or tri-color quinoa can also be used. The color and flavor of the finished loaf may vary slightly.
Once completely cooled, store the bread in an airtight container in the refrigerator for up to 5 days. You can also slice and freeze it for longer storage.
📖 Recipe
Quinoa Bread with Chia Seeds (Vegan & Gluten-Free)
Equipment
- 1 high speed blender
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 1 + ½ cups raw quinoa
- ¼ cup chia seeds
- 1 + ½ cups water
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- ½ teaspoon sea salt
- 2 tablespoons mixed seeds (I used flax, sunflower, black and white sesame seeds)
Instructions
- Rinse the white quinoa very well under cold running water to remove any bitterness.
- Add the rinsed quinoa, chia seeds, water, baking soda, vinegar, and salt to a high-speed blender.1 + ½ cups raw quinoa, ¼ cup chia seeds, 1 + ½ cups water, 1 teaspoon baking soda, 2 teaspoons apple cider vinegar, ½ teaspoon sea salt
- Blend until you have a thick, smooth batter.
- Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle the mixed seeds evenly over the top.2 tablespoons mixed seeds
- Bake for 60 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a few crumbs are ok). Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.
Notes
- Rinse the quinoa well: This helps remove its natural bitterness and gives the bread a milder flavor.
- Use a high-speed blender: A powerful blender will create a smoother, more even batter.
- Don't slice it warm: Allow the loaf to cool completely before slicing for the best texture.
- Make it crispy: Toast the slices before serving for crisp edges and a hearty, chewy center.
- Storage: Store completely cooled bread in an airtight container in the refrigerator for up to 5 days, or slice and freeze for longer storage.
Nutrition
🍞Vegan Bread Recipes
🌯Vegan Quinoa Recipes
If you try this quinoa bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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