I’ve never been the type to buy lunch every day. Once in a while I’ll treat myself, but growing up, I always prepared my own food and brought it with me to school. Although I was a little envious of my friends who bought lunch, tempting me with the smell of french fries and hot dogs, I am happy that I was brought up with an appreciation for home cooking. Making your own lunch takes time, yes, but in the long run, it saves you so much money and it’s much healthier, because you know what you’re eating and where it’s coming from.
To avoid rushing to get lunch at the last minute, I try to plan my meals as much as I can. If you're like me, you know how hard it can be to incorporate healthy foods into your lunches. I made this quinoa basil loaf to make it easy to get a boost of energy for lunch throughout the week. Whether it was serving the quinoa bread with eggs, turkey, or sautéed vegetables, I made the most with this loaf by complementing it with tasty fillings. I was able to make four days worth of lunches with the loaf.
This is definitely a savoury loaf - no sugar was added, and it’s denser than your average bread, which makes it more filling. The quinoa loaf has a wonderful crunch from the quinoa and chia seeds, and an extra kick with the fresh basil leaves. If you’re looking to switch up your lunch routine from regular supermarket bread sandwiches, look no further!
Quinoa and Basil Loaf
¼ cup of red quinoa
½ cup of hot water + ¾ cup hot water
1 and ½ cups of all-purpose flour
¾ cup of quinoa flour
1 tablespoon of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
2 tablespoons of apple cider vinegar
3 leaves of fresh basil, finely chopped
3 tablespoons of chia seeds (optional)
Rinse the red quinoa. Soak it in ½ a cup of hot water for 20 minutes
Preheat the oven to 300°F and grease a loaf pan with olive oil
In a bowl, mix the all-purpose flour, quinoa flour, baking powder, baking soda and salt
In a separate bowl, combine the eggs, apple cider vinegar and ¾ cup of hot water. Then combine the flour mixture to the egg mixture, incorporating all elements together
Drain the red quinoa (save 1 teaspoon of the quinoa) and add to the bowl
Incorporate basil and chia seeds into the mixture
Pour the batter in the loaf pan, making sure it’s evenly distributed
Evenly spread the 1 teaspoon of red quinoa on top of the loaf
Bake for 40 minutes, checking halfway at the 20 minute mark to turn the loaf around
Cool on a wire rack for 10 minutes