Balanced Budget Lentil & Quinoa Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A protein-packed, budget-conscious grain bowl featuring earthy lentils and fluffy quinoa, perfect for meal-prep success. This vegetarian-inspired vegetarian (high-protein) ready in about 52 minutes pairs dry brown lentils, dry quinoa, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, dry brown lentils
• 1/2 cup, dry quinoa
• 2 cups chicken broth
• 1 medium, diced zucchini
• 1/2 cup, halved cherry tomatoes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Rinse 1 cup dry brown lentils under cold water. In a medium saucepan, combine lentils, 2 cups chicken broth, 1/2 tsp salt, and 1/4 tsp cinnamon. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
2. Step 2: While lentils cook, rinse 1/2 cup dry quinoa. In a small saucepan, combine quinoa, 1 cup water, 1/4 tsp salt, and 1/2 tsp cumin. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until water is absorbed.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 medium diced zucchini and 1/2 cup halved cherry tomatoes, sautéing for 6-7 minutes until zucchini is tender and tomatoes have softened, stirring occasionally. Fluff cooked quinoa with a fork, then mix with lentils and sautéed vegetables. Stir in 2 tbsp chopped fresh parsley before serving.