Yum, this is really tasty, and not difficult to make either. It has a great color as well as its flavor.

Serving Size: 4


  • 1 cup uncooked quinoa
  • 1 vegetable bouillon cube
  • 1/2 cup bread crumbs
  • 2 beets raw peeled and grated
  • 1 onion, minced
  • 2 tablespoons fresh basil, minced
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon garlic salt
  • 1 teaspoon pepper
  • 3 tablespoons ketchup
  • 1 tablespoon mild grainy mustard
  • 3 tablespoons olive oil
  • 1 packet dry yeast


  1. Wash the quinoa with cold water by placing it in a sieve and running the water through it. That will remove the bitter oils from storage.
  2. Cook the quinoa in 2 cups vegetable bouillon.
  3. Pre-heat the oven to 250 (F.).
  4. Peel and grate the beets.
  5. Cut the onion, and add to the beets.
  6. Add the quinoa and seasoning, mix well.
  7. Add the bread crumbs and yeast and once again mix well.
  8. Put in an oiled bread pan and bake in the oven for 45 minutes.


Let it cool for 5 minutes so that it will “harden” and is easier to serve.

adapted from Nicole’s beetloaf at