Quinoa Bowl (pronounced KEEN WAH) is a very nutritious popular health food. It’s gluten-free and very high in plant protein. This implies that it contains all nine essential amino acids. It’s high in magnesium, iron, B vitamins, vitamin E, potassium, calcium, and many beneficial antioxidants. It’s also a very good source of fiber.
There are various ways you can enjoy this food but my favorite is when cooked with different vegetables and a choice of protein. Here’s one version with mushrooms. You can always omit the extra protein or add any you prefer! What’s not to love about Quinoa?
Ingredients
1 cup quinoa, uncooked
1¾ cups water
1½ teaspoons extra virgin olive oil
2 cups mushrooms, thinly sliced
2 garlic cloves, minced
sea salt and black pepper to taste
Directions
- Combine the quinoa and water in a pot. Place over high heat and bring to a boil.
- Once the water is boiling, reduce it to a simmer and cover. Let it simmer for 12 to 15 minutes, or until all water is absorbed.
- Remove the lid, fluff with a fork, and set aside.
- While the quinoa cooks, heat olive oil in a saucepan over medium heat. Sauté sliced mushrooms until soft.
- Add garlic and sauté for another 1 to 2 minutes.
- In a bowl, combine mushrooms with quinoa and season with salt and pepper. Enjoy!
Notes:
Serve it with roast beef, honey garlic chicken thighs, or soup.
Refrigerate leftovers in an air-tight container for up to 4 days or freeze for up to 1 month.
If freezing, make sure to squeeze out all the air and flatten your freezer bag to reduce the chances of freezer burn and optimize storage space.
