Lentil Quinoa Loaf

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Vegan Lentil Quinoa Loaf by active vegetarian

When it comes to making meals for a family or even for one person, batch cooking can save so much time. This Lentil Quinoa Loaf makes a large portion so you can refrigerate or freeze half of the meal to have on hand on busy days. Just pop it in the oven or a pan heat up and enjoy! 


  1. Always keep leftovers in a glass airtight containers in the fridge or freezer. This will extend the shelf life of the food.
  2. Thaw frozen leftovers in the fridge overnight. It’s always best to thaw frozen food slowly in the fridge overnight before reheating it.
  3. Use low temperature settings for reheating food in the oven. I always use 350°F in my notes for reheating foods, especially frozen ones. 
Vegan Lentil Quinoa Loaf by active vegetarian
Vegan Lentil Quinoa Loaf by active vegetarian
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5 from 2 votes

Quinoa Lentil Loaf

A hearty, easy to make plant based dish that's loaded with veggies, quinoa,lentils and chopped almonds. It makes great leftovers so go ahead and include it into your regural meal prep!
Course: Main Course
Servings: 6


  • ¾ cup red lentils
  • 2 ½ cups water
  • ½ cup quinoa
  • 1 cup water
  • 1 tbsp coconut oil or water
  • 1 onion chopped
  • 1 carrot thinly chopped
  • 1 cup mushrooms sliced
  • 1 bell pepper chopped
  • 2 tsp curry powder
  • ½ cup almonds chopped
  • 2 chia eggs mix 1 tablespoon chia with 1/4 cup water = 1 egg
  • ¾ cup quick cooking oats
  • 1 cup fresh parsley or cilantro chopped
  • salt and pepper to taste


  • Preheat oven to 350 degree F.
  • In a medium saucepan, bring the lentils and 2 ½ cups water to a boil.
  • Reduce to simmer, covered and cook for about 25 minutes until the lentils are tender.
  • Drain any excess water from the lentils.
  • In a separate small pan, bring the quinoa and 1 cup water to boil.
  • Reduce heat to simmer and cook for about 10 minutes until all of the water is absorbed.
  • In a large frying pan, heat the coconut oil or water over medium heat and add the onions, carrot and mushrooms and cook for about 5 minutes until the vegetables are softened.
  • Add the bell pepper and curry and continue to cook for about 4 minutes. adding more water as needed . 
  • In a large bowl, add the chia eggs, oatmeal, lentils, quinoa, vegetables, nuts, parsley and salt and pepper. Mix well.
  • Shape the mixture into 2 medium size oval loafs or pour the mixture into a loaf pan that has been lightly coated with coconut oil,then press down until even on top.
  • Place in a 350 degree F oven and bake for 45 to 50 minutes until firm and golden brown.
  • Let rest for 10 minutes before slicing.


Can be served either hot or cold. Goes well with salad or steamed veggies. 
The loaf can be kept in an airtight glass container in the refrigerator for 3-4 days or freezer for up to 3 months.


Bon appetit!




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