Easy Vegetarian Protein Loaf With Red Lentils, Quinoa & Spinach

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high-protein red lentil quinoa spinach & feta loaf (vegetarian & gluten-free)

if you’re looking for a hearty, high-protein vegetarian meal that’s comforting, satisfying, and easy to prep ahead — this red lentil quinoa spinach & feta loaf is it!

it’s made with soaked red lentils and quinoa, blended with eggs, herbs, garlic, and onion, then packed with spinach and salty feta for a flavorful, nourishing sliceable loaf.

taste + texture

this loaf has a savory, slightly earthy flavor with pops of saltiness from the feta and freshness from the spinach.

the red lentils give it a soft but sturdy bite, while the quinoa adds subtle texture throughout.

it bakes up dense and moist but holds together beautifully when sliced — especially after cooling completely.

it’s kind of like a cross between a baked veggie terrine and a protein-packed meatless meatloaf.

why it’s protein-packed

each thick slice has around 15 grams of protein, thanks to the combo of red lentils, quinoa, eggs, flaxseed, and feta.

this makes it an awesome option for vegetarians looking to hit their protein goals!

it’s also rich in fiber, healthy fats, and complex carbs, so it’ll keep you full and fueled.

substitution options

this loaf is super flexible:

• use almond flour instead of oat flour if you want it grain-free but the texture may be a bit more doughy.
• skip the feta for a dairy-free version or try a vegan feta alternative
• swap spinach for finely chopped kale, chard, or grated zucchini (just squeeze it dry!)
• seasonings can be customized — oregano is great, but feel free to try basil, cumin, or a pinch of chili flakes if you want a little heat

how to eat it as a balanced meal

pair a slice or two of this loaf with a big side salad, some roasted veggies, or a dollop of hummus or tzatziki.

you can also serve it with a grain like farro, millet, or brown rice for a more filling meal. it’s great warm or cold, and the flavors deepen after a day in the fridge.

add-in ideas

want to change it up? try mixing in:

• chopped sun-dried tomatoes
• olives
• grated carrot or zucchini
• toasted walnuts or sunflower seeds for crunch

storage

let the loaf cool completely, then store slices in an airtight container in the fridge for up to 5 days.

you can also freeze individual slices between parchment paper — just reheat in a skillet or toaster oven for a quick, protein-rich meal.

this is the kind of recipe you’ll want to keep in your regular meal prep rotation.

it’s nourishing, versatile, and makes your fridge feel like a cozy, ready-to-eat café. let me know if you try it!

if you like Easy Vegetarian Protein Loaf With Red Lentils, Quinoa & Spinach, you’ll also love these other recipes of mine!

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Creamy and Nourishing High Protein Green Glow Soup

Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad

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Plant Powered Protein Crispy Rice Salad

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No-Reheat Sweet Potato and Tofu Wraps with Spicy Brown Mustard Hummus

Nourishing Spinach and Mushroom Curry Orzo Bake

Low Carb Plant Based Protein-Packed Lasagna

The Best Vegan Tortilla Soup – Creamy and Protein-Packed

Lower Carb Cacio e Pepe Spaghetti Squash Bake

Veggie and Protein Packed Salad with Spiced Peanut Dressing

are you going to make my Easy Vegetarian Protein Loaf With Red Lentils, Quinoa & Spinach!?

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