Warm Quinoa, Lentil & Walnut Power Bowl

by Erica Twingler-16 July 2026Easy

Servings2

A high-protein, vegan and gluten-free lunch bowl featuring ancient grain quinoa, hearty lentils, iron-rich greens, and omega-3-packed walnuts and flax, dressed with a lemon-tahini sauce.

Method

0
Rinse the quinoa under cold water in a fine mesh sieve for 30 seconds.
1
Add the quinoa and 400 ml water to a small pot, bring to a boil over medium heat, then reduce to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the quinoa is tender.
2
Remove the pot from the heat, keep covered, and let the quinoa steam for 5 minutes, then fluff with a fork.
3
While the quinoa cooks, roughly chop the spinach, halve the cherry tomatoes, dice the cucumber, finely slice the red onion, and chop the parsley and mint.
4
Roughly chop the walnuts.
5
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, ground cumin, smoked paprika, salt, black pepper, and 60 ml water until smooth and pourable, adding a little more water if needed to reach a creamy dressing consistency.
6
In a large pan over low heat, add the cooked quinoa and cooked lentils and warm gently for 2 to 3 minutes, stirring, just until heated through.
7
Add the chopped spinach to the pan and cook for 1 to 2 minutes until just wilted, then remove from the heat.
8
Divide the warm quinoa, lentil, and spinach mixture between two bowls.
9
Top each bowl with cherry tomatoes, cucumber, red onion, chopped walnuts, parsley, and mint.
10
Sprinkle the ground flaxseed evenly over the bowls.
11
Drizzle the lemon-tahini dressing over each bowl just before serving.