Quinoa-lentil bowl

A healthy bowl that is very filling. This quinoa-lentil bowl is super colorful and also very tasty. Make it with these ingredients and you can be sure you get all the good nutrients.

What do you need?

For two persons:
  • 150 g quinoa

  • 200 g pumpkin cubes

  • 1 tbsp olive oil, for frying

  • 5 g balsamic vinegar

  • 1/2 cucumber

  • 150 g cherry tomatoes

  • 100 g chopped raw vegetables, of your choice

  • 100 g brown lentils (drained weight)

  • 100 g chopped raw vegetables, of your choice

  • 50 g pomegranate seeds

  • few leaves of fresh mint, to garnish

  • salt, pepper and herbs to taste


  1. Preheat the oven to 200°C.

  2. Cook the quinoa according to the instructions on the package. Let cool in a large bowl.

  3. Divide the pumpkin cubes over an oven tray lined with baking paper. Drizzle with the balsamic vinegar and half of the olive oil and sprinkle with sea salt. Roast them for about 20 minutes until golden brown and done.

  4. Halve the cucumber lengthwise and remove the seeds with a teaspoon. Cut the flesh into pieces. Halve the cherry tomatoes.

  5. Spoon the rest of the olive oil through the quinoa. Rinse the lentils and let them drain. Divide the quinoa, roasted pumpkin and other ingredients between two deep plates or bowls.

  6. Season with salt and pepper. Garnish with fresh mint leaves.

Nutritional values

Calories (kcal) 438
Fat 11.4g
Carbohydrates 59.9g
Protein 17.5g

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