Quinoa Bowls with Lentils
This Quinoa Bowl with Lentils is a nutrient-packed dish full of vibrant flavors and wholesome ingredients. With protein-rich quinoa and hearty lentils as the base, this bowl is balanced with crisp vegetables, creamy avocado, and a tangy lemon tahini dressing. It’s a perfect option for a satisfying, healthy meal that keeps you energized throughout the day. Plus, it's easy to customize with your favorite toppings like roasted nuts, fresh herbs, or feta cheese. Whether you’re looking for a nourishing lunch, a light dinner, or a meal prep-friendly dish, this quinoa bowl is a fantastic choice!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Healthy, Mediterranean
Servings 4 Servings
Calories 340 kcal
Calories: 340 kcal Carbohydrates: 52 g Protein: 12 g Fat: 12 g Saturated Fat: 2 g Sodium: 250 mg Potassium: 700 mg Fiber: 9 g Sugar: 6 g Vitamin A: 100 IU Vitamin C: 40 mg Calcium: 8 mg Iron: 15 mg
Medium saucepan
Mixing Bowls
Knife
Whisk
For the Quinoa and Lentils 1 cup quinoa 2 cups vegetable broth or water 1/2 tsp salt 1 cup cooked lentils For the Bowl 1 cup cherry tomatoes halved 1 cucumber diced 1 carrot grated 1/2 red onion thinly sliced 1 avocado sliced 1/4 cup fresh parsley chopped 1/4 cup toasted almonds or sunflower seeds For the Lemon Tahini Dressing 3 tbsp tahini 2 tbsp lemon juice 1 tbsp olive oil 1 clove garlic minced 2 tbsp water to thin salt and pepper to taste
Quinoa Bowls with Lentils
Cooking the Quinoa and Lentils In a medium saucepan, bring the vegetable broth to a boil.
Add the quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
Fluff with a fork and let cool slightly.
Rinse and drain the cooked lentils.
Preparing the Dressing In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and water.
Season with salt and pepper to taste.
Assembling the Bowl Divide the quinoa and lentils among serving bowls.
Top with cherry tomatoes, cucumber, carrot, red onion, and avocado.
Drizzle with the lemon tahini dressing.
Garnish with fresh parsley and toasted almonds or sunflower seeds.
Variations:
Spicy Version: Add a dash of hot sauce or red pepper flakes.
Protein Boost: Top with grilled tofu, chickpeas, or a poached egg.
Extra Crunch: Sprinkle with toasted pumpkin seeds or crispy chickpeas.
Tips for Preparation:
Rinse quinoa before cooking to remove bitterness.
Make extra dressing and store it in the fridge for up to a week.
Serve warm or chilled, depending on preference.
Keyword Healthy Bowl, Lentils, Meal Prep, Quinoa, Vegetarian