- 285g (1 3/4 cups) quinoa
- 3 tbs olive oil, plus extra for greasing
- 45g (1/4 cup) black chia seeds
- 45g (1/4 cup) millet
- 2 tbs tahini
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 1/2 tbs cider vinegar
- 2 tbs sunflower seeds
Add the quinoa to a large bowl and cover with cold water. Cover bowl and chill overnight.
The next day, preheat the oven to 170C (325F). Grease a 900g loaf tin with some olive oil and line the base and sides with greaseproof paper.
Drain the quinoa and combine with the olive oil, chia seeds, millet, tahini, bicarbonate of soda, salt and vinegar in a mixing bowl, stirring thoroughly.
Transfer the mixture to the lined loaf tin, smoothing the top flat. Sprinkle the sunflower seeds on top.
Bake for about 1 hour and 20 minutes or until set and golden on top and a toothpick inserted into the centre comes out clean. Remove from the oven to a wire rack to cool. Once cool, turn out and cut into slices.