about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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Cranberry Orange Lentil Quinoa Loaf.

With each passing day, Cullen gets a little bit older, a little more alert, and a lot more fun.  With that though also comes extra demands, and less and less time available for me to do much other than shake toys, bounce in front of mirrors, and change diapers.  I do my best to follow my own healthy tips, but I often have to rely on dinners to be my most nutritious meal of the day. 

A lot of times I rely on those dinners to be good sources of protein and vegetables, and this recipe provides both.

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Absolutely packed with flavor, this “loaf” of lentils and quinoa makes for  delicious entrée to serve to your family or friends.  Pair with green beans and rosemary mashed potatoes, for a hearty, filling, and healthy meal. 

Cranberry Orange Lentil Quinoa Loaf

by Emily Malone

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients (4-6 servings)

  • 1 cup dry lentils
  • 1/2 cup dry quinoa
  • 3 cups vegetable broth
  • 1 cup orange juice
  • 3 tablespoons chia seeds
  • 1/2 cup water
  • 3 ribs celery, finely diced
  • 2 large carrots, finely diced
  • 1 medium onion, finely diced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup roasted sunflower seeds
  • 1/2 teaspoon kosher salt
  • 6 tablespoons peach (or other fruit) salsa

Instructions

Preheat oven to 350 degrees F. Then start by combining quinoa, lentils, vegetable broth, and orange juice in either a sauce pot or rice cooker. Cook until all liquid is absorbed, and the lentils and quinoa are cooked.

Meanwhile, finely dice the mirepoix vegetables – celery, carrots, and onions. Dice them evenly and as small as you can, because pieces too big will make it harder for the loaf to bind together. Sauté the vegetables in a skillet over medium high heat until they begin to soften.

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In a small dish, combine chia seeds and 1/2 cup water, and let sit for five minutes until thickened. It should be gel-like after a few minutes, and will serve as an egg replacement.  (If you prefer, you can also sub in 3 eggs.)

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Once the vegetables are cooked, add the cranberries, sunflower seeds, and balsamic vinegar to the pan. Remove from heat.

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Stir in the cooked lentils and quinoa once they are ready, along with the chia seed mixture, and then combine and season the whole pan.

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Press firmly into a greased loaf pan, making sure to push mixture flush against all the edges.

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Spoon salsa over the top to form a coating. I used peach salsa from Trader Joe’s, but any fruity salsa would be tasty.  Bake at 350 degrees F for 45 minutes. Allow loaf to cool slightly before cutting carefully.

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Slice and serve!  Casey and I both agreed that this was incredible. The subtle fruity hints of flavor add a great balance to a savory entrée.

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The combination of lentils and quinoa make this fairly high in protein, so it’s great for vegetarians or vegans who are looking for a break from their regular staples.  I will admit that it didn’t hold together quite as well as I had hoped, but that is often the challenge with vegan cooking. Still, the flavor alone is enough to make you not care of it crumbles here and there.

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This is one of those great meals that not only tastes great, it looks wonderful on the plate. Vibrant colors, nuts and seeds, bite sized vegetables – this recipe has it all.

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I’m planning on making another loaf of this to take to one of my friends who recently had a baby.  It’s good both hot and cold, and won’t last long.  Casey and I ate the whole loaf ourselves in one night!

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Enjoy!

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75 Comments so far
Leave a comment

Alice     at 1:23 pm

Wow, once I started cooking for my daughter, all looking after my food needs went out of the window! I sat down and went through the recipes on here long for something that would be healthy, vegan, do me for some lunches AND that I already had all the ingredients for. Bingo! Amazing, it lasted me a good few dinners and lunches and my non vegan husband loved it.
Ok so I didn’t quite have all the ingredients… The first time I subbed the sunflower seeds for pumpkin which isn’t bad. Of course I had no salsa but chopped up some fresh peaches and mixed with a little balsamic vinegar which worked a treat.
Just made the second one YUM :-) will definitely be making more for the freezer soon.

[Reply]

Alice     at 1:25 pm

Wow, once I started cooking for my daughter, all looking after my food needs went out of the window! I sat down and went through the recipes on here long for something that would be healthy, vegan, do me for some lunches AND that I already had all the ingredients for. Bingo! Amazing, it lasted me a good few dinners and lunches and my non vegan husband loved it.
Ok so I didn’t quite have all the ingredients… The first time I subbed the sunflower seeds for pumpkin which isn’t bad. Of course I had no salsa but chopped up some fresh peaches and mixed with a little balsamic vinegar which worked a treat.
Oh and I can confirm this works well with pineapple juice and mixed fruit juice (no orange juice in the house)!
Just made the second one YUM :-) will definitely be making more for the freezer soon.

[Reply]

Peta     at 8:37 pm

I made this and it was delicious – just like all your recipes! Thanks Emily.

[Reply]

Christine     at 5:41 pm

Made this tonight-delicious! It didn’t stick together completely but still tasted great!

[Reply]

kait     at 6:07 pm

i’ve tried this before and it was delicious, thinking about making it again this year but was wondering if i could use flaxseed meal as an egg replacement instead?

[Reply]

Link Love & Vegan How-To | Adventures in Taste     at 11:25 am

[…] been working my way through Daily Garnish’s Cranberry Orange Lentil Quinoa Loaf, which I made this weekend, and it is a filling, savory way to get in a lot more protein and a lot […]

Laura     at 6:35 pm

I made this lentil loaf tonight, and I loved the flavor. I accidentally used pumpkin seeds instead of sunflower seeds because I misread the recipe. I also used red lentils, which I probably overcooked with the quinoa because the mixture was very mushy. I covered the pot of the lentil/quinoa mixture with a lid while it was cooking. Was I supposed to do that? I feel like the liquid took forever to go away, and it never fully did because it was mushy. I feel like I overcooked the lentils the first time I tried to make a lentil loaf as well… not sure what I’m doing wrong. After baking, the loaf texture itself was mushy as well, but not terrible nor inedible; that mushiness helped hold the loaf together at least!

[Reply]

Laura Reply:

I made this again last week, undoing some of the mistakes that I done last time (listed above). I used green lentils instead of red, which helped a lot. The lentil/quinoa mixture cooked perfectly, and my loaf looked a lot like the one in the pictures posted here. I also used sunflower seeds, where were a lot better than the pumpkin seeds in my opinion.

[Reply]

Last Minute Healthy Holiday Recipes | Healthy Weight Loss Blogs     at 12:00 pm

[…] lentil loaf might be on our Christmas menu this […]

Daily Garnish » Blog Archive » Weeknight Cooking with Blue Apron.     at 7:41 am

[…] walked in the door – our whole family sat down to homemade mashed potatoes with mushroom gravy, cranberry orange lentil quinoa loaf, and roasted brussels […]

Daily Garnish » Blog Archive » The Vegetarian Thanksgiving Menu.     at 3:22 pm

[…] Cranberry Orange Lentil Quinoa Loaf […]

Daily Garnish » Blog Archive » Friendsgiving 2016 (& Thanksgiving Recipes!).     at 8:27 am

[…] Cranberry Orange Lentil Loaf […]

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