Vegetarian Quinoa Lentil Harvest Loaf

Quinoa Lentil Loaf

Vegetarian Quinoa Lentil Harvest Loaf

Created by Ashley at EdiblePerspective.com Delight in this elegant Vegetarian Quinoa Lentil Harvest Loaf featuring Ancient Harvest quinoa.

Prep Time: 30
Total Time: 65


For the loaf:

  • ½ cup finely chopped walnuts
  • ½ cup finely chopped pepitas
  • ¾ cup uncooked green lentils, (rinsed and strained)
  • ¼ cup uncooked Ancient Harvest Quinoa, any variety
  • 1 ½ cups water
  • 1 ¾ cup low-sodium vegetable broth
  • 4 teaspoons sunflower oil, (or other high-heat safe oil) – divided
  • 1 ¼ cup diced sweet onion
  • 1 tablespoon minced garlic
  • 1 cup grated carrots
  • 1 cup chopped baby portabella mushrooms
  • ⅓ cup diced celery
  • ½ cup diced sun-dried tomatoes, (not oil packed)
  • ¾ cup gluten-free breadcrumbs
  • ⅓ cup Ancient Harvest Quinoa Flakes
  • 1 tablespoon gluten-free worcestershire sauce
  • 3 tablespoons freshly chopped parsley
  • 1 ½ teaspoons freshly chopped thyme
  • 2 large eggs, whisked
  • salt and pepper to taste

For the glaze:

  • ¾ cup ketchup
  • 3 tablespoons balsamic vinaigrette
  • 1 ½ tablespoon pure maple syrup
  • 1 teaspoon gluten-free worcestershire sauce


  1. Preheat oven to 300° F. Toast walnuts and pepitas on a baking sheet for 10 to 15 minutes, until light golden brown. Let cool.
  2. Meanwhile, place the lentils, quinoa, water, and broth in a large pot over medium-high heat. Bring to a boil and then reduce heat to a constant simmer (uncovered) for about 40 minutes, stirring frequently. (You want the quinoa and lentils be a bit overcooked. Add more water if the mixture starts to dry out. The mixture should be well-moistened with no standing water.) Add salt and pepper to taste. After cooking, mash a bit with a fork or wooden spoon.
  3. After the lentils and quinoa are about half-cooked, heat a large pan over medium heat with 2 teaspoons of oil.
  4. Preheat your oven to 350° F.
  5. Once hot, add the onion to the pan and generously sprinkle with salt. Let cook for about 5 to 7 minutes until starting to soften. Stir frequently.
  6. Stir in the garlic for about 1 minute until starting to brown.
  7. Stir in the carrots, mushrooms, and celery and cook for another 5 minutes, stirring frequently.
  8. Add in the sun-dried tomatoes and cook for 1-2 minutes.
  9. Remove from the heat and pour into the quinoa and lentil mixture once it has finished cooking. Toss to combine.
  10. Add in the breadcrumbs, quinoa flakes, parsley, thyme, and worcestershire sauce and stir to combine. Then stir in the whisked eggs and 2 teaspoons of oil until evenly coated.
  11. Taste the mixture and add more salt and pepper to your liking.
  12. Line an 8×4-inch bread pan with parchment paper then pack the mixture firmly into the pan and smooth out the top.
  13. Spread about 1/3 cup of the glaze over the loaf and bake on the middle rack for 35-40 minutes until the edges have started to brown and form a crust and the glaze is thick and glossy.
  14. Let cool in the pan for about 10 minutes.
  15. Remove carefully by the sides of the parchment paper and let cool for another 5 to 7 minutes.
  16. Slice the loaf into about 1-inch thick pieces with a sharp, serrated knife and serve immediately with extra sauce on the side for dipping.

Recipe Tips:

To freeze: Slice loaf and let fully cool. Place cooled slices on a large, parchment lined baking sheet. Freeze for about 3-4 hours then place slices in a plastic freezer bag with the air squeezed out. Store in the freezer for about 4-5 months. Defrost slices in the fridge overnight then heat in a pan with a bit of oil over medium heat or in the microwave with a few splashes of water until hot.
To make vegan: Whisk together 2 1/2 tablespoons ground flax with 6 tablespoons warm water and let sit for 5 minutes until gelled. Sub this in for the 2 eggs. Be sure your worchestershire sauce is vegan.
To make gluten-free breadcrumbs: Toast about 3 slices of light, gluten-free bread. Let fully cool then place in a food processor or blender and pulse until breadcrumbs form.

Servings: 6