Description
This quinoa and lentil loaf is a wholesome, plant-based main dish packed with super seeds, herbs, and satisfying flavor. Great for meal prep, family dinners, or a hearty vegan option that freezes beautifully.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 cup red lentils (rinsed)
- 3 cups water
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp dried oregano
Instructions
- In a medium pot, combine quinoa, lentils, and water. Bring to a boil, then reduce heat and cover. Simmer for 25 minutes until quinoa is fluffy and lentils are soft. Drain excess liquid and let cool slightly.
- Preheat oven to 350°F (180°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, combine cooked quinoa and lentils with sunflower seeds, pumpkin seeds, olive oil, salt, and oregano. Stir until thick and sticky.
- Transfer mixture to the loaf pan. Press down firmly. Bake for 50–60 minutes, until golden and set. A knife should come out clean.
- Let the loaf cool fully in the pan to firm up before slicing. Serve warm or cold as desired.
Notes
Rinse quinoa well to remove bitterness. Add shredded veggies or fresh herbs for variation. Cool completely for clean slices. Great with avocado, tahini, or in a sandwich.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg