Warm Lentil & Feta Quinoa Bowl

A delightful Mediterranean-inspired bowl featuring warm lentils, fluffy quinoa, crisp vegetables, and salty feta, all tossed in a bright lemon-herb dressing.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.06/serving

Dietary

• Egg-Free
• Gluten-Free
• High-Fiber
• Low-Sugar
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Ingredients

• 1 cup vegetable broth
• 0.5 cup quinoa (rinsed)
• 1 tablespoon olive oil
• 0.5 red bell pepper (finely diced)
• 0.25 red onion (finely diced)
• 1 clove garlic (minced)
• 1 can lentils (rinsed and drained)
• 0.5 cup cherry tomatoes (chopped)
• 0.25 cup feta cheese (crumbled)
• 2 tablespoon fresh parsley (chopped)
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Combine 1 cup vegetable broth and 1/2 cup rinsed quinoa in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork.
2. While quinoa cooks, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced red bell pepper and red onion and cook for 3-4 minutes until slightly softened.
3. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the rinsed and drained lentils to the skillet and warm through, about 2-3 minutes.
4. In a large bowl, combine the warm quinoa, lentil and vegetable mixture, chopped cherry tomatoes, crumbled feta cheese, and chopped fresh parsley. Gently toss to combine.
5. Drizzle with 1 tablespoon of lemon juice. Season with salt and black pepper to taste. Serve warm.

Notes

For a boost of greens, add a handful of fresh spinach or arugula to the warm lentil mixture at the end, allowing it to wilt slightly.

Nutrition (per serving)

• Calories: 305
• Protein: 14.5 g
• Carbohydrates: 32.1 g
• Fat: 13.5 g
• Fiber: 10.2 g
• Sodium: 610 mg
• Saturated Fat: 3.5 g
• Sugar: 3 g
• Cholesterol: 15 mg