Pepita Quinoa Chia Bread
Serves: 10
  • 1¾ cups quinoa (uncooked), 10½ ounces
  • ¼ cup chia seeds
  • 1 cup water
  • ¼ cup olive oil
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ tablespoon apple cider vinegar
  • ½ cup raw pepitas (pumpkin seeds)
  • Olive oil cooking spray
  • Pinch of salt (optional)
  2. Soak the 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 the chia seeds in ½ 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 350 degrees. Spray a foil loaf pan (measuring approximately 8½ x 4½ w x 2½ d) liberally with olive oil cooking spray.
  5. Drain the quinoa well and place it in a food processor.
  6. Add the chia gel, ½ 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.)
  7. Pour batter into the foil loaf pan and sprinkle the pepitas evenly over the top. Sprinkle a pinch of salt on top of the pepitas if desired.
  8. Bake on the bottom rack of the oven for 90 minutes.
  9. Let cool for at least 30 minutes before removing from the pan and cutting into slices.
Keeps for 1 week in the refrigerator or up to 3 months in the freezer.
Recipe by Queen of My Kitchen at