Name: Lemony Mediterranean Lentil & Quinoa Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup dry green or French lentils (rinsed); 1 cup dry quinoa (rinsed); 1/2 tsp salt, plus more to taste; 1 pint cherry tomatoes, halved; 1 large cucumber, diced; 1/2 small red onion, thinly sliced; 1/3 cup kalamata olives, pitted and halved; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1/2 cup toasted sunflower seeds; 1/2 cup roasted red peppers, chopped; 2 tbsp capers, drained; 1 lemon, zested and juiced; 1/4 cup extra-virgin olive oil; 2 tsp Dijon mustard; 1 tsp maple syrup or agave; 1/2 tsp smoked paprika; Freshly ground black pepper, to taste

Lemony Mediterranean Lentil & Quinoa Power Bowls

CookwithNewsletter

This vibrant, build-your-own Mediterranean bowl is a protein powerhouse—lentils and quinoa combine for complete plant-based protein, while sunflower seeds add crunch and depth. Bursts of lemon and fresh herbs bring California sunshine to every bite! With a colorful mix of veggies and toppings, it’s perfect for family cooking: let everyone help chop, mix, and customize their own bowl. Flavor bridges like lemon, herbs, and olives unite every element for a harmonious, fun-to-make meal you’ll crave all week.

Ingredients

Instructions

Cook the lentils: In a medium saucepan, add rinsed lentils and 3 cups water. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
Cook the quinoa: In a separate saucepan, combine rinsed quinoa, 2 cups water, and 1/2 tsp salt. Bring to a boil, cover, and reduce to a simmer for 15 minutes. Remove from heat and let steam, covered, 5 more minutes. Fluff with a fork and cool.
Prep the veggies: While lentils and quinoa cook, halve the tomatoes, dice the cucumber, slice the onion, and chop the olives, parsley, mint, and roasted red peppers. Toast sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring, until fragrant and golden. Let cool.
Make the lemony dressing: In a large bowl, whisk together lemon zest and juice, olive oil, Dijon, maple syrup or agave, smoked paprika, a pinch of salt, and black pepper.
Assemble: To the bowl with dressing, add cooled lentils, quinoa, tomatoes, cucumber, onion, olives, roasted red peppers, capers, parsley, and mint. Toss gently until well combined.
Top with toasted sunflower seeds just before serving. Taste and add more salt, pepper, or lemon juice as desired.
Serve in individual bowls, letting kids or guests pick and add extra toppings if desired (extra herbs, more sunflower seeds, or extra olives).