Description
This Seedy Goodness Quinoa & Lentil Loaf is a hearty, nutritious, and flavorful vegetarian dish packed with protein and texture from quinoa, lentils, sunflower seeds, and pumpkin seeds. Perfect as a main course or a wholesome side, this loaf is simple to prepare with basic pantry ingredients and offers a satisfying, savory experience with aromatic oregano and olive oil.
Ingredients
Scale
Grains and Legumes
- 1 cup Quinoa (Rinsed before cooking to enhance flavor.)
- 1 cup Red Lentils (These creamy beans bind the loaf together.)
Liquids
- 2 cups Water (Essential for cooking quinoa and lentils.)
- 2 tablespoons Olive Oil (Adds rich flavor to the loaf.)
Seeds & Seasonings
- 1/2 cup Sunflower Seeds (Adds a delightful crunch.)
- 1/2 cup Pumpkin Seeds (Provides extra texture and nutrients.)
- 1 teaspoon Salt (Enhances flavors of all ingredients.)
- 1 teaspoon Dried Oregano (Imparts an aromatic quality.)
Instructions
- Prepare Quinoa & Lentils: Rinse the quinoa thoroughly under cold running water to remove any bitterness. Combine rinsed quinoa, red lentils, and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed and the grains are tender. Remove from heat and let it cool slightly.
- Mix Seeds and Seasonings: In a large mixing bowl, combine the cooked quinoa and lentils with the sunflower seeds, pumpkin seeds, olive oil, salt, and dried oregano. Stir well to evenly distribute all the ingredients and develop the flavor.
- Form the Loaf: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. Transfer the quinoa and lentil mixture into the loaf pan and press it down firmly to shape it into a compact loaf. This helps it hold together while baking.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for approximately 40 minutes. The loaf should firm up and develop a slightly golden crust on the edges. Remove from oven and allow it to cool in the pan for 10-15 minutes for easier slicing.
- Serve: Carefully remove the loaf from the pan and slice into 8 pieces. Serve warm or at room temperature as a nutritious main dish or a hearty side, perfect with a salad or steamed vegetables.
Notes
- Rinsing quinoa before cooking removes the natural saponin coating that can taste bitter.
- Pressing the loaf firmly into the pan ensures it holds together after baking.
- Allowing the loaf to cool slightly makes slicing easier and prevents crumbling.
- Store leftovers wrapped tightly in the refrigerator for up to 4 days.
- For a gluten-free option, ensure all seasonings and seeds are certified gluten free.
