Lentil Quinoa Loaf

13 70 474
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Lentil Quinoa Loaf
Health Highlights


3/4 cup Lentils, raw
3 1/2 cup Water
1/2 cup Quinoa, uncooked
1 small White onion (chopped )
1 cup Cremini (Italian) mushroom (sliced )
1/2 medium pepper(s) Red bell pepper (finely chopped )
2 tbsp Coconut oil
1/2 cup Pecans (or almonds, roughly chopped )
2 medium egg Egg (slightly beaten, or VeganEggs)
3/4 cup Rolled oats, dry
3/4 cup Sun-dried tomatoes
1 cup Parsley, fresh (or cilantro)
1 tbsp Curry powder


Preheat oven to 350°F. In a medium pot bring lentils and 2 1/2 cups of water to a boil, reduce heat and simmer until tender, about 25 minutes or less. In a separate small pot, bring quinoa and 1 cup of water to a boil, reduce heat and simmer for about 12-15 minutes until fully cooked.

Sauté onion, mushrooms and red peppers in about 2 tbsp organic coconut oil for about 5 minutes, until tender. In a large bowl, combine the cooked lentils and quinoa, add all the remaining ingredients including the cooked vegetables, eggs, oats, sun-dried tomatoes, fresh herbs and curry powder, combine fully. Transfer to a loaf pan, press down until even and cook for 30-45 minutes or until golden brown.

Serve on a bed of beautiful greens with a dollop of fresh salsa on top. Enjoy!


To make this recipe "GO BOTH WAYS": Honestly, meat-eaters should appreciate the heartiness of this recipe as a MAIN as is :) For those of you that are vegan, swap each egg for 1 Tbsp (7 g) flaxseed meal with 2 and a 1/2 Tbsp (37 ml) water (and I suggest serving the omnivores that flax version as well...making two completely separate loaves simply for that swap would be a total pain!)

Nutrition Facts

Per Portion

Calories 474
Calories from fat 179
Calories from saturated fat 68
Total Fat 19.9 g
Saturated Fat 7.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 7.9 g
Cholesterol 85 mg
Sodium 63 mg
Potassium 1124 mg
Total Carbohydrate 59 g
Dietary Fiber 11.3 g
Sugars 7.1 g
Protein 20.6 g

Dietary servings

Per Portion

Grain 1.6
Meat Alternative 1.4
Vegetables 2.8

Energy sources