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.


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