Basic Vegan Quinoa Loaf

Patty's Macrobiotic Loaf

1/4 cup Quinoa
1 cup Millet
3 cups pure water (4 cups at high altitude)
pinch of salt

For chicken flavor add to water:

1/4 tsp each: Sweet Basil, Sage, Thyme, salt and Marjoram.
1 tsp. onion powder
1 Tbsp chickpea miso

Wash the grains well and drain. In large saucepan combine grains, water
and seasonings. Simmer for about 40 minutes or until done.
When grains are cooked, quickly pack into loaf pan with wet
spatula and smooth the top. Let cool at room temperature and
then refrigerate. When ready to use, turn out of pan and slice.
Saute in skillet either dry or with a little olive oil.

Use as a base for gravy style dish. Leave out the chicken flavoring herbs and you can serve with
apple butter or syrup. It is really a very nice, versatile loaf.

This is fascinating! I love quinoa and have used it most often in a pilaf. But never heard of using it in a loaf like this. Another new thing to try, I love it!

As you can see it is very basic and will need a sauce or gravy. It can also be used for breakfast by leaving out the herbs and maybe adding cinnamon or vanilla...whatever you like. It is macrobiotic which means it will not cause any allergic reaction and is extremely good for you. Let me know if you like it. Most Vegans do, but meat eaters have a harder time adjusting. ((Hugs))