Quinoa Loaf

A vegetarian loaf built on quinoa and pinto beans, bound with tahini and a touch of flour, packed with sauteed fennel, celery, and red bell pepper. It slices clean, holds together, and has enough substance to anchor a plate.

Fennel is the ingredient that sets this apart from other grain loaves. That subtle anise flavor works with the nuttiness of the quinoa and sesame seeds in a way onion alone can’t. Dice the fennel bulb fine so it softens completely during the saute.

Tahini does double duty here. It adds richness and acts as a binder, helping the loaf hold its shape once baked. Press the mixture firmly into the pan before it goes in the oven, or you’ll end up with a crumbly loaf that falls apart when sliced.

Let it cool inverted for a full 10 minutes before unmolding. Patience here is the difference between clean slices and a pile of grains.

Pro Tips

• Rinse the quinoa before cooking to remove the bitter saponin coating. Swirl it in a fine mesh strainer under cold water for about 30 seconds.
• Cook the quinoa until all the water evaporates and you can see the little spiral germ separating from the grain. That’s how you know it’s done.
• Line the loaf pan with parchment. Even with oil, this loaf can stick, and parchment makes unmolding foolproof.
• Serve with a chunky tomato sauce or mushroom gravy spooned over each slice.

Variations

• Swap pinto beans for black beans or white cannellini beans.
• Replace fennel with diced zucchini or mushrooms if fennel isn’t your thing.
• Add a tablespoon of nutritional yeast to the mixture for a savory, slightly cheesy depth.