Description
A hearty, savory loaf made with quinoa and lentils, packed with seeds.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cooked brown or green lentils
- 1/2 cup breadcrumbs
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan.
- In a large bowl, combine the cooked quinoa, cooked lentils, breadcrumbs, sunflower seeds, pumpkin seeds, and flax seeds.
- Add the chopped onion, minced garlic, beaten egg, vegetable broth, soy sauce, thyme, salt, and pepper to the mixture.
- Mix all ingredients thoroughly until just combined. Do not overmix.
- Press the mixture evenly into the prepared loaf pan.
- Bake for 45 to 50 minutes, or until the top is firm and lightly browned.
- Let the loaf cool in the pan for 10 minutes before slicing and serving.
Notes
- You can substitute rolled oats for breadcrumbs if desired.
- For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) instead of a chicken egg.
- Serve with your favorite gravy or ketchup.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 14
- Cholesterol: 30
Keywords: quinoa, lentil loaf, vegetarian main dish, seeds, healthy loaf