Quinoa Bread Recipe | Quinoa Sandwich Buns

There are few things I enjoy more than really good bread. But lately, I’ve been increasingly aware of all the junk that is in the bread we buy. If you have never taken the time to do so, you really owe it to yourself to read the labels on bread – and not just major brands. Even the bread that comes from the bakery in my grocery store is surprisingly loaded with ingredients that I can’t identify as food or things that I know I shouldn’t eat. How about a little wood in your bread? Many (but obviously not all) breads have it added in the form of cellulose.

Because of this, lately I’ve been trying to make just about all of the bread that we eat, which given how my boys like bread as much as I do is quite a taste. My solution? No fuss recipes that taste great but don’t require a a lot my time. An artisan baker I am not!

quinoa bread recipe

This is a recipe that I make several times a week, and because my boys would just as soon call it a meal, I decided to add quinoa to it to bulk up the nutrition. Surprisingly, they announced that it was the best I’d ever made it, even though I didn’t tell them that something was different. I added the uncooked quinoa for a little whole grain type texture, but you can leave it off if you like. Also, I’m constantly playing around with the flours here, so feel free to experiment. I haven’t had it come out bad yet!
quinoa bread recipe

My project in the next week or so is to test out a gluten free version of this that doesn’t rely on a purchased flour blend. (Though I do really like the King Arthur GF blend.) I’ll keep you posted as to how that goes. Although I currently eat gluten, one thing I have on the horizon is an experiment to go without it for a few weeks and see how I feel. For some reason, this his me more stressed than going vegan did mostly because of the bread / vital wheat gluten thing. If anyone has any tips I’d love to hear them. Leave a comment here or on Facebook.

Adapted from Vegan Diner: Classic Comfort Food for the Body and Soul

Quinoa Bread Recipe: Quinoa Sandwich Buns

  • 1 cup unbleached all purpose flour or Gluten Free Blend
  • 1 cup whole wheat white flour or Gluten Free Blend
  • 1 cup quinoa flour
  • 1 cup cooked quinoa
  • ¼ cup uncooked quinoa, rinsed
  • 2 tablespoons Coconut Palm Sugar
  • 2 ½ teaspoons instant yeast
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon dried rosemary (optional)
  • 1 cup plain soy milk, lukewarm (or milk of choice)
  • 3 tablespoons olive oil
  • Plain soy milk, for brushing
  • Sesame Seeds

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. In a stand mixer, combine flours, cooked quinoa, uncooked quinoa, coconut palm sugar, instant yeast, rosemary fine sea salt.
  3. Add the milk and oil and beat until it comes together. Switch to the dough hook and mix for 5 minutes, or until it is smooth. Add flour a tablespoon at a time if dough is too sticky.
  4. Shape into a log and cover with a lightly dampened towel. Let it sit for 15 minutes.
  5. Divide the dough into 8 pieces and form balls. Flatten into disks and place on prepared baking sheet. Let rise for 20 minutes. (If you place the buns close together they will be softer.)
  6. Brush tops of buns with soymilk and sprinkle with sesame seeds. Bake with 15 minutes or until golden brown. Let cool for 5 minutes on the baking sheet. Move to baking rack and allow to cool completely.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Number of servings (yield): 8

Calories: 276

Fat: 7.5

Protein: 8.5

Carbohydrates: 43.6

Fiber: 4.2

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

  • Laurie

    Can you make Quinoa flour by grinding quinoa in a food processor? I doubt I would find it locally and don't want to order online.

    Thanks for any advice!

    • Wendy Polisi

      Hi Laurie! I've never tried it but I assume you could. Just don't forget to rinse and allow to try first!

  • Gina

    This looks lovely ! I'm going to try it today. Thanks! I got a little hijacked by a pop up screen when I tried to print it, though.

    • Wendy Polisi

      Gina – Are you talking about the pop up to print or the sign up pop up? If its the sign up just click "no thanks" and you should never see it again. If you are having issues with the print pop up let me know and I will get someone to look into it. Thanks for reading!

  • Pink Kitchen

    I love the looks of this recipe. Do you happen to know whether they freeze well?

    • Wendy Polisi

      Hi Lisa! Thanks for stopping by! I haven't cooked and frozen them but I have dough in the freezer right now, so I will let you know how that goes. They also do really well kept in a baggie in the refrigerator for a week or more. (They've never lasted beyond that…)

  • Lydia Dyer

    Can Stevia be used as the sugar agent in these? Please do keep us posted on what other flour blends you try. Love the website!

    • Wendy Polisi

      Hi Lydia! Yes, I think stevia would work. You may need to add a little more liquid in the kneading process, depending on the stevia you are using and the humidity where you live.

    • adrienne

      Stevia taste like sugar but it is not a sugar. Stevia will not feed the yeast.

  • Kenda Browne

    Wendy I love your website. I signed up for the mailing list and your Quinoa cookbook. However, I never received the Cookbook.
    Also being a cancer survivor (11 months), I try not to use and white flour. Can you make any suggestions for these buns without the unbleached flour.? Thanks so much!!


    • Wendy Polisi

      Hi Kenda! I just had the book resent to you! I've used more whole wheat white (which is nutritionally the same as whole wheat) and whole wheat pastry flour with good results! Congrats on beating cancer…what an inspiration you are!

  • Lisa

    I just rinsed and dried my first batch of Quinoa, to grind my own flour, I'll let you know how it turns, out. After I rinsed it I spread it on a cookie sheet to dry in a low oven and turned it off, stirring several times. That seemed to work for the rinse and drying.

    • Wendy Polisi

      I'd love to hear how it went!

      • Diane

        me too a Quinoa flour is hard to find and expensive!!

    • denise lockhart

      I Googled this don't have the link sorry, but it did say you need to rinse then dry and lightly toast let cool before processing 1 cup of Quinoa will make about 3/4 cup of flour
      hope this helps I have not tried as yet but will today
      cheers Denise

  • Leslie

    I am going to try this recipe asap. Can you substitute almond milk or cow's milk for the soy milk? We are trying to avoid process soy. Just found your site and really enjoy it. Also, I cant find you on facebook. What is your name there?

  • gwen

    Have you tried this recipe in a bread machine?

    • Wendy Polisi

      My bread machine died a while back (it was a sad day) so no, I haven't tried it. The dough is so unfussy, I don't see why it wouldn't work.

  • Paula

    This bread recipe looks very interesting. Could it be made in the bread machine?

    • Wendy Polisi

      I assume so but I haven't tested it since I don't have one. I'm thinking I need one! :)

  • Diane

    I'm making these now and wonder why you can't use rice milk? Also, it seems I need to add several spoons of flour to get it to not be too sticky?

    • Wendy Polisi

      Rice milk should be ok, but it can be a bit thinner than almond or soy.  Since a lot of things can impact the consistency (humidity being the most significant) you likely will need to make adjustments.  The dough should be fairly firm and not too sticky.

      Sent from my iPad

      • Diane

        O.K., the rice milk worked. I used it only because my soy is vanilla flavor, but think I'll use that next time. Maybe that is why my dough was a bit too sticky. Just tried one and they are YUMMY. What would happen if you omitted the dry quinoa? I like the bit of crunch, but just wondered.

  • Marie

    I'm not doing any regular or wheat flour. Wondering if I could use Brown Rice Flour or maybe a nut flour instead? Thanks, Marie

    • Wendy Polisi

      Marie, That might work but I think it would be better with a gluten free flour blend. Either your own or one you have purchased!

  • Anna in Alaska

    I made these the other day. They tasted great, but they crumbled when I tried to half them to make sandwiches. They were also very dense. Is that normal or am I doing something wrong? Any advice?

  • Denny A.

    I am glad you came up with the sandwich buns, seeing as you do have a plethora of Quinoa patty recipes, this is a nice match up. I was born and raised on bread so I too love bread. Now I can have my Quinoa and bread too. Thanks

  • Wendy Polisi

    Glad it worked!  It would be just fine if you left it out!  I put it in for the crunch and because my boys adore these and they need all the nutrition I can sneak in.  I made them yesterday with no white flour (I used whole wheat white instead) and they were great.

    Sent from my iPad

  • Wendy Polisi

    Thanks for sharing Denise!

    Sent from my iPad