Start cooking the lentils and quinoa. Heat one tablespoon canola oil in a saucepan over medium high heat. Add the onions and cook for a few minutes and then add the tomatoes and garlic and cook until everything is slightly softened, about three minutes.
Cook the tortilla bowls while the quinoa is cooking. Lightly spray your oven safe bowls and fit the tortilla down into the dish . As it cooks it will crisp up and maintain this shape. Bake in the oven until crispy, about 8-10 minutes.