Quinoa Loaf

Healthy, hearty, and packed with plant-powered protein, this quinoa loaf is a flavorful vegetarian twist on the classic meatloaf! Made with nutrient-rich quinoa, protein-packed lentils, and fiber-filled rolled oats, this recipe is a wholesome way to elevate your dinner game. A perfect blend of sautéed vegetables, aromatic spices like oregano and cumin, and a tangy ketchup-balsamic glaze add layers of depth to every bite. Ideal as a main course for a balanced meal, it’s easy to prepare, gluten-free (when using tamari), and makes for excellent leftovers. Serve this savory quinoa loaf with a crisp side salad or roasted vegetables for a satisfying and nourishing meal the whole family will love!

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 large carrot, grated
• 1 medium bell pepper, finely chopped
• 1 cup cooked lentils
• 1 cup rolled oats
• 2 tablespoons ground flaxseed
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 0.25 cup ketchup
• 1 teaspoon balsamic vinegar
• 2 tablespoons optional parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.

Step 2

Rinse the quinoa under cold water using a fine-mesh sieve. In a small pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let cool slightly.

Step 3

While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 4

Add the grated carrot and finely chopped bell pepper to the skillet. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are tender.

Step 5

In a large mixing bowl, combine the cooked quinoa, cooked vegetables, lentils, rolled oats, ground flaxseed, tomato paste, soy sauce (or tamari), oregano, thyme, cumin, black pepper, and salt. Mix well until fully combined.

Step 6

Transfer the mixture into the prepared loaf pan, pressing it firmly to create an even surface.

Step 7

In a small bowl, whisk together the ketchup and balsamic vinegar. Spread this glaze evenly over the top of the quinoa loaf.

Step 8

Bake the loaf in the preheated oven for 40-50 minutes, or until it is firm and browned around the edges.

Step 9

Allow the loaf to cool in the pan for 10 minutes before removing. Slice and serve warm, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	1222.4 grams (1222.4g)

Amount per serving	% Daily Value*
Calories	781

Total Fat 7.30g	9%
Saturated Fat 1.30g	7%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2551mg	111%
Total Carbohydrate 147.50g	54%
Dietary Fiber 33.80g	121%
Total Sugars 33.30g
Protein 39.20g	78%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 14mg	76%
Potassium 2339mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.1%

Protein: 19.3%

Carbs: 72.6%