Extra pumpkin and poppy seeds to decorate - optional
The night before place the quinoa in a bowl and cover it in just boiled water, leave this to soak overnight. This will slightly cook the quinoa, making it easier to blend and make it more digestible.
The morning of the cook, preheat the oven to 170ºC.
Drain the quinoa well in a sieve, letting it drip for 15 minutes so it's totally dry and blend for 30 seconds in the food processor, then add the rest of the ingredients.
Blend for a few more minutes until it is fully combined.
Line a loaf tin with baking paper and pour in the mixture, and scatter over a few extra seeds to decorate. Bake for 1 hour and 20 minutes until cooked through. Allow to cool completely in the tin then remove and slice in to 1 cm slices and toast.
This goes so well with smashed avocado, almond butter or dipped into soups and runny eggs.
This loaf will last 2 weeks in the fridge but you can also freeze it for up to 2 months for a later date.