Quinoa Olive Loaf

Quinoa and olive bread, great to maintain a good healthy appetite.
  • By Breville
Ready Time
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Samantha Gowing
Master of Gastronomic Tourism
Founder Gowings Food Health Wealth 2000

Chef Samantha Gowing help put ‘food as medicine’ on the map in Australia by using her unique blend of nutrition, fine dining and business expertise. As Australia’s leading spa chef she has worked for the past fifteen years with people all over the world on improving their health and wellbeing. Sam is renowned for her nutritional wisdom, and for being a powerful influencer among healthy lifestyle audiences. She is the self-published author of The Healing Feeling, and writes prolifically on the future of food, food trends and the cult of the green smoothie.

Her Byron Bay based global wellness company Gowings Food Health Wealth creates culinary programs for luxury hotels, spas and health retreats worldwide. FHW offers dynamic wellness business solutions that help food and health entrepreneurs create successful and sustainable businesses. Sam recently returned from the Global Wellness Summit in Mexico City where she delivered her speech about future food and healing trends. Sam has paved the way for the new genre of wellness enthusiasts since 2000.

At the age of 24, Sam became a hotelier and ultimately a chef hat-winning restaurateur who loved life at the helm of legendary Gowings Grace Darling Hotel in Collingwood before turning her heart and mind to food as medicine and changed her fast living ways to become a clinical nutritionist, executive chef, keynote speaker and wellness authority. She holds a Diploma of Health Science, Nutrition (2003); and is a member of the Australian Traditional Medicine Society. She has certified with Paul Pitchford, author of Healing with Whole Foods (2010) and has recently graduated with her Master’s degree in Gastronomic

Tourism from Le Cordon Bleu.

Her first book The Healing Feeling, represents her life work and passion for spreading the health and wellness word in a way that’s fun and accessible. Across 143 beautifully designed colour pages Samantha shares not only her health-giving recipes and remedies but also her engaging personal stories and extensive knowledge of nutrition and Chinese medicine. All done with her trademark great humour and word play. Her second self published eBook, Celebrate Well launched in 2015.

When she is not in the kitchen or the ocean, she mentors like-minded folks who have a yearning for all things well and healthy in business.



  • 1 tablespoon best ever olive oil I use this brand
  • 2 large brown onions, peeled
  • 2 stalks fresh rosemary, leaves only
  • 1 tablespoon coconut sugar
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon aluminum free baking powder
  • 1 cup white quinoa, washed well, drained
  • 1 cup water
  • 1 dessertspoon organic butter
  • 1 tablespoon psyllium husk
  • ½ teaspoon Olsson sea salt
  • 4 large eggs
  • 1 teaspoon harissa paste
  • 1 cup organic full fat cows milk
  • ½ cup semi dried tomatoes
  • 1 cup pitted black olives I use this brand
  • 1 dessertspoon pepitas
  • 1 dessertspoon  assorted sprouts
  • Extra pitted black olives, sliced


  1. Preheat oven to 170 C. Line a loaf pan with baking paper, no oil required.
  2. In a Breville Kitchen Wizz Pro or other food processor fit the chopping blade. Finely slice the onions using the slicing blade at 1.5 or very fine.
  3. Heat oil in a large skillet or frypan. Add onions and rosemary and sauté on a medium-low heat for 10 minutes. Be careful not to brown. Add sugar and vinegar. Continue to sauté on low heat for 10-15 minutes until caramelised.
  4. In a medium saucepan, bring 1 cup of water and 1 cup of quinoa to the boil. Reduce heat and simmer until par boiled. About 7 minutes.
  5. Transfer the quinoa to the onions, cover with a lid and remove from heat.This will allow the quinoa to steam and absorb the rich and sweet flavour of the onions. Stir in the butter until melted. Set aside to cool.
  6. Meanwhile, fit the Breville Bakery Boss with the whisk attachment. Whisk eggs with harissa. Slowly add the milk and whisk until light and fluffy.
  7. Change attachments to the double scraper beater. Add the cooled quinoa and onion mixture to the eggs. Add psyllium husk and salt and beat gently on low speed.
  8. Fold in the olives and semi dried tomatoes.
  9. Transfer the mixture to the lined loaf pan and smooth evenly with a spatula.
  10. Scatter the top with pepitas, sprouts and olives – as below.
  11. Bake for 40 minutes or until an inserted skewer comes out clean. Allow to cool on a cake rack, then lift from loaf pan.
  12. Cut and serve when cool with a slice of good cheese, tomatoes and watercress.

The photograph and recipe was contributed to Food Thinkers by Samantha Gowing.



  • Carole Impelmans Tuesday, 16 May 2017

    Can I make this recipe in my breville bread maker thankyou

  • Breville Food Thinkers Tuesday, 16 May 2017

    Hi Carole, some bread machines allows you to use the bake cycle only. The Breville BBM800 has this option. All other steps in the method would to be done by hand.

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