Two-Ingredient Quinoa Bread

As you guys know, I switched to plant-based eating right after Christmas this past year. I’d tried – unsuccessfully, I might add – to rid my diet of all meat and dairy about a year before this attempt as well, but not really knowing how to go about it, it totally flopped.

So, in an effort to make this try a permanent success, I strive to keep my diet simple. Fancy schmancy recipes are fun from time to time, but with my schedule, it’s not realistic. My approach consists mainly of steaming big batches of veggies each week and cooking large quantities of dried beans in the crockpot. If you saw the bean collection in my freezer, you really wouldn’t believe it, but since beans are one of my staple proteins, this method of food prep really makes things easier on me during a busy week. I also make large batches of quinoa and rice, and of course, I bake enough sweet potatoes to snack on two per day for an entire work week.

Unfortunately, with the leaning out phase of my bodybuilding competitions, I’ve done away with all bread. You’re probably thinking, “Yikes! No bread? Like, uh, none?”

Ah, where do I begin with my love affair for bread? I do not even have the time to properly dive into this subject, so I’ll just tell you that I found a FANTASTIC, EASY, HEALTHY replacement! And it only has 2 ingredients! Quinoa and water! Quinoa is the only complete protein that is not an animal product, so it’s super healthy for you, and you can feel good about putting this bread into your body.


Here are the VERY SIMPLE directions:

Combine one cup of quinoa and one cup of water in a pot. Cover and let sit for at least 8 hours. The quinoa will soak up the water.

Remove the mixture and mix on high in a blender or food processor until the mixture resembles the consistency of pancake batter.

Heat the oven to 425. Pour the mixture onto parchment paper (you can’t use wax paper). Spread the mixture evenly with a spatula into a pizza-shaped flatbread. If you desire, sprinkle a little Italian seasoning and pepper on top before baking.

Bake for 15 minutes. Flip the quinoa bread over and bake the other side for 5-10 minutes or until golden brown.

Using a pizza cutter, slice the bread into 8 equal slices. You may eat it with hummus, peanut butter, or even use this bread as a pizza crust. To save leftovers, simply place them into a covered bowl. You may even toast them the following day or eat them “as is.”

Servings – 8
80 calories per serving / 3g protein / 14g carbs / 1g fat

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