Rosemary & Orange Quinoa Loaf

This loaf is about to become a weekly staple in my home. Because seriously what’s better than a slice of toasted loaf topped with butter for breakfast… or lunch, or dinner and everything in between. It’s dense and super nourishing, higher in protein (containing all essential amino acids) than a regular loaf thanks to the quinoa, packed with fibre for a healthy gut, and the hint of rosemary and orange pairs perfectly for a surprisingly delicious twist on a plain loaf. It’s even gluten free, dairy free and vegan.

This loaf works with both sweet and savoury toppings. Poach a couple of eggs, smear some avo on top and finish off with sprinkles of fresh parsley, and you’ve got yourself the perfect lazy Sunday breakfast. 

Rosemary & Orange Quinoa Loaf

I’ve never been a big baker. I mean, I can follow a recipe no problem, but creating new exciting baking recipes has always been a challenge for me as I don’t really understand ingredient ratios, how to make doughs rise and all those seemingly tricky little know-hows that bakers get. Add to that the fact that I cook gluten free and it seems like a recipe for disaster!

That’s why I’m a little chuffed and excited that I created this gluten free and vegan recipe from scratch, and it turned out even more delicious than I expected! Winning.

I did some research, learnt a few basics, and started experimenting. So it seems gluten free baking isn’t as hard as first thought.

Rosemary & Orange Quinoa Loaf

This recipe was created in collaboration with Affordable Wholefoods. What I love about this business and team is there commitment to making quality healthy whole foods accessible and affordable for more people. They stock everything from grains, legumes, nuts and seeds, superfoods, dried fruits, baking ingredients, chocolate, tea and coffee and more. If you’re in Lismore or Coffs Harbour you can visit their store, otherwise order online and have it delivered like I do (how easy does that make life!).

You can order most of the ingredients in this recipe from Affordable Wholefoods, and even find the recipe on their website amongst other inspiring recipes to try! The rest you will likely already have in your pantry.


This recipe requires pre-preparation the day prior to baking. It’s a really simple step (soaking quinoa and chia seed overnight) and totally worth it!

The loaf is quite dense and moist, rather than a fluffy traditional bread loaf. It is best served toasted with a variety of sweet or savoury toppings.

Rosemary & Orange Quinoa Loaf

This loaf works with both sweet and savoury toppings. Poach a couple of eggs, smear some avo on top and finish off with sprinkles of fresh parsley, and you’ve got yourself the perfect lazy Sunday breakfast.

Makes: 1 loaf / 15 slices


Prep time:

Cook time:

  • 2 cups quinoa (uncooked)
  • 1/4 cup chia seeds + 1/2 cup water for soaking
  • 4 tbls extra virgin olive oil
  • 1/2 tsp baking powder
  • 1/2 lemon, juiced squeezed
  • 1 small orange (zest of 1/2 orange + juice of 1/2 – 3/4 of the orange to make 1/2 cup orange juice)
  • 1/2 tsp sea salt
  • 2 tbls chopped rosemary (fresh or dried)
  • 1/4 cup sunflower seed + extra for topping

  1. Pre-preparation: Place uncooked quinoa in a mixing bowl and cover with water, so there is a few centimetres of water above the quinoa. Set aside overnight to soak. In a separate bowl, place chia seeds and 1/2 cup water and mix. Set aside overnight or at least 20 minutes prior to making the loaf. (Chia seed will soak up the water similar to a chia pudding).
  2. Preheat oven to 175 degrees Celsius. Line a loaf tin with baking paper.
  3. Drain the quinoa in a sieve. Set aside to drain further whilst you prepare the rest of the ingredients.
  4. In a food processor bowl, add the chia seeds, extra virgin olive oil, baking powder, lemon juice, salt, zest and juice of the orange (note: there needs to be 1/2 cup freshly squeezed orange juice. You can top of with water if you don’t have enough juice). Once the water has drained from the quinoa, add the quinoa in.
  5. Process on high speed for about 2-3 minutes, scraping down the sides with a spatula when needed. Once ready the mixture will look thick and creamy but still have some whole bits of quinoa and chia seed.
  6. Add rosemary and sunflower seeds to the mixture and mix through with a spatula.
  7. Pour into the loaf tin and smooth down the top. Sprinkle with extra sunflower seeds and rosemary.
  8. Place in the middle of the oven and bake (uncovered) for 1.5 hours. This loaf is dense and needs to be baked low and slow to cook the quinoa. Once ready it will be a little golden on top and firm when pressed in the middle.
  9. Turn out onto a cooling rack and cool before slicing.

  10. *Note: Keep in a beeswax wrap or paper bag in a cool dark place. Can be frozen.

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