Lemony Quinoa, Lentil & Kale Skillet with Walnuts and Pumpkin Seeds

by Erica Twingler-16 July 2026Easy

Lemony Quinoa, Lentil & Kale Skillet with Walnuts and Pumpkin Seeds

Servings2

A light but high‑protein one-pan vegan dinner featuring ancient grain quinoa, green lentils, and sautéed kale, finished with lemon, toasted walnuts, and pumpkin seeds for omega‑3s, healthy fats, and iron.

Method

0
Rinse the quinoa and lentils separately under cold water until the water runs clear, then drain well.
1
Add the quinoa, lentils, and water to a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18 to 20 minutes until both are tender and the water is absorbed. Turn off the heat and let sit covered for 5 minutes, then fluff with a fork.
2
While the grains cook, finely chop the red onion, mince the garlic, destem and roughly chop the kale, and halve the cherry tomatoes. Roughly chop the walnuts and parsley.
3
Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened.
4
Add the garlic, ground cumin, and smoked paprika to the skillet. Cook for 30 seconds, stirring, until fragrant.
5
Add the chopped kale to the skillet with a pinch of salt and 2 tbsp water. Sauté for 3 to 4 minutes, stirring, until the kale is wilted and bright green.
6
Stir in the cherry tomatoes and cook for 2 minutes until they just begin to soften.
7
Reduce the heat to low. Add the cooked quinoa and lentils to the skillet and toss gently to combine with the vegetables.
8
Stir in the lemon juice, lemon zest, remaining salt, and black pepper. Adjust seasoning to taste.
9
In a small dry pan over medium-low heat, toast the walnuts and pumpkin seeds for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat immediately to prevent burning.
10
Divide the quinoa, lentil, and kale mixture between two bowls. Top each serving with the toasted walnuts and pumpkin seeds and sprinkle with chopped parsley before serving.