Lentil-Quinoa Veggie Bowl

This simple recipe is full of all the things healthy eaters are looking for: fiber, whole grains and protein. Quinoa is a complete protein, which means it contains all nine essential amino acids. Lentils are another great source of fiber and protein.

40 min.



  1. In a large saucepan, bring water to boiling; add lentils. Simmer, covered, for 20 minutes. Add quinoa. Simmer for 10 minutes more or until grains are tender and most of the liquid has been absorbed.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add kale and onion; cook and stir until kale is slightly wilted. Remove from skillet. Add additional oil, if needed. Add bell pepper and summer squash and cook until tender. Remove from skillet.
  3. Add broth to skillet and bring to boiling; reduce heat and simmer to keep warm.
  4. Divide lentil and quinoa mixture among four serving bowls. Top with stir-fried vegetables and edamame. Pour broth over top. Garnish with fresh cilantro.

Nutrition facts per serving: 263 calories, 11 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 63 mg sodium, 28 g carbohydrates, 8 g fiber, 4 g sugar, 15 g protein. Daily Values: 71% vitamin A, 122% vitamin C, 13% calcium, 21% iron.

© 2017 Marsh Supermarkets, Inc.