Meatless Monday: Spiced Quinoa Lentil Loaf

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Enjoy this fresh, plant-based spin on meatloaf for your Meatless Monday.  Loaded with protein, fiber and iron this hearty meal is super easy to make!  The spices add flavor and potent phytonutrients like curcumin, found in turmeric, that offers immune supporting, cancer fighting, anti-inflammatory and antioxidant actions. 

Turmeric is thought to help combat a long list of conditions including arthritis, allergies, diabetes and Alzheimer’s.  Adding ground black pepper to foods with turmeric may help to significantly enhance the absorption of curcumin through a phytonutrient in black pepper called piperine


12 votes, average: 3.58 out of 512 votes, average: 3.58 out of 512 votes, average: 3.58 out of 512 votes, average: 3.58 out of 512 votes, average: 3.58 out of 5 (12 votes, average: 3.58 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 1 cup (170 g) quinoa
  • 2 cups (400 g) lentils
  • 2 1/4 cups (18 oz., 540 mL) water
  • 2 oz tomato sauce
  • 1/4 cup (40 g) ground flax seed
  • 1/2 cup gluten free bread crumbs
  • 1 1/2 tbsp coconut oil
  • 1 onion
  • 4 cloves garlic
  • 1/2 tbsp turmeric
  • 1/2 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 teaspoon sea salt
  • 1 tsp ground black pepper
  • 2 large handfuls spinach
  • 1/4 lemon
  • 4 tbsp parsley


  1. Preheat oven to 375 F/ 190 C.
  2. Grease loaf pan with 1/2 Tbsp. coconut oil.
  3. Cook quinoa in rice cooker or on stove with 1 cup dry quinoa, rinsed and 2 cups water (16 oz, 480 mL).
  4. Cook lentils in pot on stove.  Add lentils to pot, cover with water.  Simmer for about 30 minutes until tender and water is soaked into lentils.
  5. Chop onion garlic.
  6. Sauté onion and garlic in coconut oil on medium heat until golden brown, about 5 minutes.
  7. Wash spinach.
  8. Once quinoa and lentils are cooked, scoop into large bowl.
  9. Add chopped onion and garlic including remaining coconut oil used for sauteing.
  10. Add flax, bread crumbs, tomato sauce, 1/8 cup (1 oz, 30 mL) water,  spinach, salt, pepper, turmeric, coriander, cumin, squeeze in lemon.
  11. Mix together using your hands.  Add more water or tomato sauce or bread crumbs and flax seed as needed.
  12. Cook for about 45-60 minutes, until top of loaf is lightly browned and crispy.
  13. Chop parsley, use for garnish.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Servings: 8

  • Nutrition per serving:
  • Calories510
  • Fat12 g
  • Saturated Fat3.5 g
  • Cholesterol0 mg
  • Sodium350 mg
  • Carbohydrates78 g
  • Fiber25 g
  • Sugars4 g
  • Protein 25g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , , , , , ,

Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

More posts from