Hearty Red Lentil Quinoa Bowl with Zesty Pickled Cucumbers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Red Lentil Quinoa Bowl with Zesty Pickled Cucumbers

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Quinoa Bowl with Zesty Pickled Cucumbers

Savor the warmth and earthiness of red lentils mingling with nutty quinoa, complemented by creamy chickpeas and the richness of a perfectly boiled egg. The bowl is brightened by zesty pickled cucumbers, offering a refreshing crunch that ties everything together, creating a nourishing and satisfying meal ideal for any time of day.

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NUTRITION

601kcal
Protein
35.6g
Fat
14.8g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1/2 cup cooked quinoa

1/2 cup cooked chickpeas

1 large boiled egg

1/2 cup pickled cucumbers

1 tbsp chopped fresh parsley

1 tbsp lemon juice

1 tsp extra virgin olive oil

Salt & pepper to taste

1/2 tsp red pepper flakes

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PREPARATION

  • 1

    In a small bowl, combine sliced cucumbers with lemon juice, a dash of olive oil, red pepper flakes, salt, and pepper. Let them pickle while you prepare the rest of the bowl.

  • 2

    If not already prepared, cook red lentils and quinoa separately according to package instructions. Drain and set aside.

  • 3

    Heat the chickpeas in a pan with a drizzle of olive oil, a pinch of salt, and pepper until lightly warmed and slightly crisped for added texture.

  • 4

    Assemble the bowl by layering the red lentils, quinoa, and chickpeas.

  • 5

    Peel and slice the boiled egg, and gently place on top of the grains and legumes.

  • 6

    Top the bowl with the zesty pickled cucumbers and garnish with fresh chopped parsley.

  • 7

    Finish with a light drizzle of olive oil and a squeeze of extra lemon juice if desired before serving.

Hearty Red Lentil Quinoa Bowl with Zesty Pickled Cucumbers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Red Lentil Quinoa Bowl with Zesty Pickled Cucumbers

YOUR SOLIN GENERATED RECIPE

Hearty Red Lentil Quinoa Bowl with Zesty Pickled Cucumbers

Savor the warmth and earthiness of red lentils mingling with nutty quinoa, complemented by creamy chickpeas and the richness of a perfectly boiled egg. The bowl is brightened by zesty pickled cucumbers, offering a refreshing crunch that ties everything together, creating a nourishing and satisfying meal ideal for any time of day.

NUTRITION

601kcal
Protein
35.6g
Fat
14.8g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked red lentils

1/2 cup cooked quinoa

1/2 cup cooked chickpeas

1 large boiled egg

1/2 cup pickled cucumbers

1 tbsp chopped fresh parsley

1 tbsp lemon juice

1 tsp extra virgin olive oil

Salt & pepper to taste

1/2 tsp red pepper flakes

PREPARATION

  • 1

    In a small bowl, combine sliced cucumbers with lemon juice, a dash of olive oil, red pepper flakes, salt, and pepper. Let them pickle while you prepare the rest of the bowl.

  • 2

    If not already prepared, cook red lentils and quinoa separately according to package instructions. Drain and set aside.

  • 3

    Heat the chickpeas in a pan with a drizzle of olive oil, a pinch of salt, and pepper until lightly warmed and slightly crisped for added texture.

  • 4

    Assemble the bowl by layering the red lentils, quinoa, and chickpeas.

  • 5

    Peel and slice the boiled egg, and gently place on top of the grains and legumes.

  • 6

    Top the bowl with the zesty pickled cucumbers and garnish with fresh chopped parsley.

  • 7

    Finish with a light drizzle of olive oil and a squeeze of extra lemon juice if desired before serving.