Cook the quinoa

• Rinse the quinoa and place it in a saucepan with water.
• Bring to a boil, then simmer until tender and fluffy.

Make the cherry tomato and chickpea braise

• Heat the olive oil in a frying pan and soften the garlic.
• Add the cherry tomatoes, chickpeas, smoked paprika, salt and pepper.
• Cook down, stirring occasionally, until the tomatoes break down into a thick braise.

Mix the lentil and tofu feta salad

• Combine the lentils, crumbled tofu feta, cucumber, red onion and parsley in a bowl.
• Dress with the lemon juice and toss to mix.

Whisk the yogurt tahini dressing

• Stir the plant-based yogurt and tahini together until smooth and pourable.

Assemble the bowls

• Spoon the quinoa into bowls.
• Top with the tomato and chickpea braise and the lentil salad.
• Finish with a dollop of yogurt tahini dressing.