Mediterranean Lentil & Quinoa Bowl with Poached Egg

This Mediterranean-inspired bowl is a celebration of simple, wholesome ingredients that come together in under an hour for a deeply satisfying, completely gluten-free dinner. Brown lentils and quinoa simmer together in a lightly spiced tomato broth until tender and creamy, while cherry tomatoes, zucchini, and red onion roast in the oven until caramelized and sweet. Everything is piled into a bowl and crowned with a perfectly poached egg, whose runny yolk mingles with the broth to create a silky, rich sauce. Note: while the original inspiration featured farro, this version swaps in quinoa to keep the dish 100% gluten-free and safe for anyone with celiac disease, non-celiac gluten sensitivity, or wheat allergies. Quinoa is a naturally gluten-free, protein-packed seed that cooks up tender and fluffy, making it a seamless substitute that still delivers that same hearty, chewy bite. This bowl is endlessly customizable — top with crumbled feta, a handful of fresh herbs, or a drizzle of good olive oil and a squeeze of lemon for brightness. It's a nourishing, nutrient-dense dinner packed with plant-based protein, fiber, and vegetables, making it a perfect weeknight meal for anyone following a gluten-free lifestyle without sacrificing comfort or flavor.

Ingredients

• 1 cupBrown lentils, rinsed and picked over
• 0.5 cupquinoa, rinsed; certified gluten-free
• 1 can (14.5 oz)crushed tomatoes
• 3 cupsvegetable broth, certified gluten-free
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 4 tbspolive oil, divided
• 1 tspground cumin
• 1 tspsmoked paprika
• 1.5 cupscherry tomatoes, halved
• 1 mediumzucchini, diced
• 0.5 mediumred onion, sliced into wedges
• 4 largeeggs
• 1 tbspwhite vinegar, for poaching water
• 2 cupsfresh baby spinach
• to tastesalt
• to tasteblack pepper
• 0.25 cupfresh parsley, chopped, for garnish
• 1 wholelemon, cut into wedges, for serving
• 0.5 cupfeta cheese, crumbled, optional, certified gluten-free

Method

No instructions listed.