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Mixing and matching veggies and grains to make a delicious and nutritious meal is a straightforward way to get your daily dose of minerals and vitamins from food instead of supplements. This Mushroom Grain Power Bowl is hearty and savory. Enjoy!
500 g mixed mushrooms, sliced.
1/4 cup olive oil, divided.
3/4 tsp salt, divided.
1/2 red onion thinly sliced.
1 garlic clove, minced.
3/4 cup red and white quinoa, rinsed.
1 1/2 cups water
142-g pkg baby spinach, 6 cups
540-mL can of lentils, drained and rinsed
1/2 cup toasted skinned hazelnuts, chopped.
1/3 cup crumbled goat cheese
3 tbsp red wine vinegar
PREHEAT oven to 425F and line a baking sheet with parchment.
TOSS mushrooms with 3 tbsp olive oil and 1/4 tsp salt on a prepared baking sheet. Roast until mushrooms are tender, 20 min.
Heat the remaining 1 tbsp oil in a pot over medium. Add onion and garlic and cook until onion is tender, about 5 minutes. Stir in quinoa, water, and remaining 1/2 tsp salt. Boil, then reduce heat to medium-low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes.
TRANSFER to a large bowl; toss with spinach and roasted mushrooms. Stir in lentils, hazelnuts, goat cheese, and vinegar.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More