Ingredients

• 200 g cooked green lentils — rinsed and drained
• 160 g cooked quinoa — fluffed
• 80 g baby spinach — roughly chopped
• 120 g plain low-fat greek yogurt — chilled
• 15 ml extra virgin olive oil — ready to drizzle
• 16 g ground flaxseed — ready to sprinkle
• 15 ml lemon juice — freshly squeezed
• 2 g fine sea salt — to taste optional

Instructions

1. Add the cooked lentils and cooked quinoa to a non-stick pan with 2 tablespoons (about 30 ml) of water and warm over low-medium heat for 3–4 minutes, stirring gently until just heated through.
2. Stir in the chopped baby spinach and cook for another 1–2 minutes until the leaves are wilted but still bright green, adding a splash more water if the mixture seems dry.
3. Remove the pan from the heat and stir in the olive oil, lemon juice, and a pinch of sea salt if using, mixing until the grains and lentils are lightly coated.
4. Divide the warm lentil-quinoa mixture between two small bowls, then top each bowl with half of the Greek yogurt and sprinkle ground flaxseed evenly over the yogurt and grains.
5. Let the bowls sit for 2–3 minutes to slightly cool, so the yogurt stays creamy and the meal is gentle on the stomach before serving.