Quinoa Bruschetta with Polenta

By Shannon February 12, 2014 Appetizers

I love the versatility of a bruschetta.  You can pretty much make a bruschetta out of anything if you are wanting to combine flavors, and especially works for those on a restricted diet who want to branch out into experimenting with flavors and textures.  Additionally, bruschetta lends itself to being coupled with another versatile ingredient that is also wheat free – polenta.


I wanted to create an appealing appetizer that I could happily serve at a fancy dinner party or a fun night with friends that is completely allergy free and vegan.  I had some leftover quinoa, so I measured out a cup.  I always have the makings of an Italian feast in my kitchen as well as my one of my favorites, leeks.  I decided to experiment, chopping up colored peppers, tomato, leeks, and fresh oregano and basil.  What came out of this experiment was amazing. A nice, slight crunch from the polenta, as well as a symphony of flavor from the combination of leek, tomato and fresh herbs, as well as the slightly nutty flavor of the quinoa.


Allergy Free Quinoa Bruschetta with Polenta


This recipe can also be served as a quick snack, or even a light meal.  This is something that I would take for lunch, as it’s easily transported and heated up.  Additionally, it is satisfying and nutritious.  I love the complementing textures of this dish, from the crunchy outside of the polenta, to the slightly grainy quinoa, and accented by the soft tomatoes and leeks.


This appetizer is one of those that takes about 40 minutes to prepare if the quinoa needs to be cooked.  Otherwise, if you have some on hand, it will take about 15-20 minutes, depending on how crunchy you want the polenta.  A good note here—make sure you wash the quinoa well before you prepare it.  If you are making the quinoa specifically for this dish and have some left over, you may use it as a substitute for rice in any of your other rice dishes.


Quinoa Bruschetta with Polenta

©2014 livingfreewithallergiesandee.com


Serves 14 as 1/2″ slices



1 (24 oz) roll of polenta

2 cups cooked quinoa

1 medium tomato

1/2 cup leek, chopped

3 mini colored bell peppers, 1 each orange, yellow and red

1 1/2 tablespoon Italian parsley, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

1 tablespoon olive oil

1 tablespoon Aged Red Wine Vinegar



1. Preheat the oven to 350°.  Oil baking sheet.

2. Cook quinoa according to package directions.

3. Dice tomato and chop leek, bell peppers, Italian parsley, oregano and basil.

4. In a small mixing bowl, combine the quinoa and the chopped ingredients until well mixed.

5. Add the olive oil and vinegar.  Stir until combined.

6. Cut the polenta into 1/2″ slices and place onto baking sheet.

7. Top polenta slices with about 1 tablespoon of the quinoa mixture.

8. Bake for 15-20 minutes, or until the polenta is slightly crispy.



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