Quick Roasted Green Lentil and Walnut Quinoa

Name: Quick Roasted Green Lentil and Walnut Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (120 g) raw walnut halves, roughly chopped; 1 cup (185 g) quinoa, rinsed; 1¾ cups (420 ml) vegetable broth; ¾ cup (150 g) green lentils (du Puy or French lentils), rinsed and drained; 1½ cups (360 ml) water; 1 teaspoon (5 g) ground cumin; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ cup (20 g) fresh flat-leaf parsley, loosely packed, finely chopped; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A vibrant, protein-packed Mediterranean quinoa bowl with nutty roasted walnuts, earthy green lentils, and warm cumin spice. The grains and legumes are cooked separately then folded together with fresh parsley, creating a dish that's hearty enough as a main course or substantial as a side. Ready in under 45 minutes.

Prep: 10 min
Cook: 30 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Rinse quinoa under cold water until the water runs clear to remove saponins (the bitter coating)
Measure vegetable broth and have all ingredients prepped and ready before cooking
Preheat oven to 375°F (190°C) for toasting the walnuts

1
Toast the walnutsOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Spread chopped walnuts on a rimmed baking sheet in a single layer.
- Roast for 8–10 minutes, stirring halfway through, until fragrant and golden brown.
- The walnuts should smell nutty and darken slightly.
- Transfer to a plate and set aside.
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Ready when: Walnuts are golden brown and fragrant
Tip: Watch carefully—walnuts burn quickly. Stir halfway to ensure even toasting.
2
Start the lentils
- While walnuts toast, bring 1½ cups (360 ml) of water to a boil in a small saucepan over high heat.
- Add rinsed green lentils and ½ teaspoon (3 g) of kosher salt.
- Stir once, reduce heat to medium-low, cover, and simmer for 20–22 minutes.
- The lentils should be tender but still hold their shape (not mushy).
- Drain any excess liquid if needed and set aside.
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Ready when: Lentils are tender but intact, not broken down
Tip: Avoid stirring too much while they cook—this helps them hold their shape. Start checking at 18 minutes.
3
Cook the quinoa
- In a medium saucepan, bring 1¾ cups (420 ml) vegetable broth to a boil over high heat.
- Add the rinsed quinoa and 1 teaspoon (5 g) ground cumin.
- Stir, then reduce heat to low, cover, and simmer for 15 minutes.
- All liquid should be absorbed and the quinoa grains should appear translucent with a small white tail visible.
- Remove from heat and let sit, covered, for 5 minutes.
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Ready when: Quinoa grains are translucent with a visible white germ; all liquid is absorbed
Tip: Don't lift the lid while it cooks—this prevents steam from escaping and ensures even cooking.
4
Fluff and cool slightly
- Uncover the saucepan with quinoa and fluff gently with a fork to separate the grains and release steam.
- This takes about 1 minute.
- Let the quinoa and lentils cool to warm room temperature while you prepare the final assembly (about 3–5 minutes).
- They do not need to be piping hot for folding together.
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Ready when: Quinoa is fluffy and steam has mostly subsided
Tip: Fluffing quinoa with a fork prevents clumping and keeps each grain separate.
5
Combine and dress
- In a large bowl, gently fold the cooked lentils and roasted walnuts into the warm quinoa.
- Drizzle with 2 tablespoons (30 ml) extra-virgin olive oil and 1 tablespoon (15 ml) fresh lemon juice.
- Season with ¼ teaspoon (0.5 g) black pepper and taste for salt (you may have enough from the lentil cooking water).
- Fold gently 3–4 times to combine without breaking the grains or lentils.
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Ready when: Ingredients are evenly distributed and glistening with oil
Tip: Fold gently to keep the components distinct and visually appealing. Aggressive stirring will break everything down.
6
Fold in fresh herbs
- Just before serving, add the finely chopped fresh parsley and fold gently one more time.
- The fresh herb brightens the earthy quinoa and lentils.
- Taste and adjust seasoning with a pinch of salt, pepper, or a squeeze of lemon juice if needed.
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Ready when: Parsley is evenly distributed throughout
Tip: Add parsley just before serving to keep it bright and avoid it wilting or discoloring.

Good to know

Tips

For extra depth, lightly toast the cumin in a dry skillet over medium heat for 30 seconds before adding it to the broth; this awakens its oils and intensifies the warm spice flavor.
This bowl works beautifully as a base for roasted vegetables—toss in roasted carrots, bell peppers, or zucchini for added color and nutrition.
Serve with crumbled feta cheese, a dollop of Greek yogurt, or a drizzle of tahini dressing to add creaminess and richness.
The recipe scales easily: double all ingredients to serve 8, or halve them for 2 servings. The cooking times remain the same.

Make ahead

You can cook the quinoa and lentils up to 2 days ahead and store them separately in airtight containers in the refrigerator. Toast the walnuts up to 3 days ahead and store in an airtight container at room temperature. On serving day, combine at room temperature or warm gently in a skillet over medium-low heat before folding together, then add the fresh parsley.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of broth or water for 3–4 minutes, stirring occasionally. Do not microwave, as it can make the texture gummy. Best served at room temperature or warm. Freezing is not recommended, as the texture of quinoa becomes mushy after thawing.

Substitutions

raw walnut halves → Toasted sunflower seeds or pumpkin seeds (pepitas). Use the same amount (1 cup / 120 g) and toast the same way for 5–7 minutes. The seeds add similar crunch with a lighter flavor.
green lentils (du Puy or French lentils) → Brown or black lentils. Use the same amount; brown lentils may need 25–28 minutes to cook and have a softer texture. Black lentils hold their shape better and add earthiness.
fresh flat-leaf parsley → Fresh cilantro or mint. Use the same amount (½ cup / 20 g loosely packed, chopped). Cilantro adds brightness and an herbal note; mint brings a cool, refreshing element.
ground cumin → Ground coriander or a pinch of ground turmeric. Use the same amount (1 teaspoon / 5 g). Coriander adds citrusy warmth; turmeric brings earthiness and subtle bitterness. You can also use ½ teaspoon of each for complexity.