Place 3 colored quinoa in a bowl and add enough water to cover it. Cover the bowl with stretch film and leave it in the refrigerator overnight. Soak the chia seeds and flax seeds in half a glass of water overnight and let them reach a gel consistency. The next morning, drain the quinoa thoroughly and place it in a mixing bowl.
Add the amaranth with the chia and flaxseed mixture. Gently heat the coconut oil in a small pan until softened. Add baking powder, salt, egg, water and lemon juice and mix with a dough mixer for about 3-4 minutes until all the ingredients are well combined.
Transfer the mixture to a loaf tin lined with baking paper. Bake in a preheated oven at 180 degrees for about 1.5 hours. Take it out of the oven, let it rest for half an hour, slice it and serve.
