Name: Warm Red Lentil & Quinoa Breakfast Bowl with Roasted Butternut, Tahini‑Yogurt & Za'atar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern / Mediterranean
Ingredients: 100 g uncooked quinoa; 80 g dry red lentils; 200 g butternut squash, peeled and cut into 1.5 cm (1/2 in) cubes; 2 tbsp extra-virgin olive oil; 4 tbsp plain Greek yogurt (2% recommended); 2 tbsp tahini; 2 tsp za'atar; 40 g baby spinach or chard; 2 tbsp flat-leaf parsley, chopped; 1 whole lemon (for juice)

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