Grilled Vegetable and Lentil Bowl with Quinoa

This Grilled Vegetable and Lentil Bowl with Quinoa is a vibrant and nutritious dish perfect for a healthy midnight meal. Packed with protein and fiber, it offers a delightful combination of textures and flavors that will satisfy your late-night cravings.

Ingredients

• Quinoa - 1 cup (170g)
• Water - 2 cups (480ml)
• Green lentils - 1/2 cup (90g)
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Red onion - 1 small, diced
• Cherry tomatoes - 1 cup (150g), halved
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/2 teaspoon (3g)
• Fresh parsley - 2 tablespoons, chopped (optional for garnish)

Steps

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
2. In a separate saucepan, combine lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.
3. Preheat a grill or grill pan over medium heat. Toss the diced bell pepper, sliced zucchini, diced red onion, and halved cherry tomatoes in a bowl with olive oil, garlic, cumin, salt, and black pepper.
4. Grill the vegetables for about 5-7 minutes, turning occasionally, until charred and tender.
5. To assemble the bowls, divide the quinoa and lentils between two bowls. Top with the grilled vegetables and garnish with fresh parsley if desired.

Nutrition

• Calories: 420
• Protein: 16 g
• Carbs: 65 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.48 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in antioxidants from the vegetables, supporting overall health.

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