Mushroom grain bowl

Prep 15 min
Total 45 min
Serves 4

A super-nutritious meal of earthy mushrooms, green lentils, quinoa, hazelnuts and goat cheese — it’s a delicious pick for any night of the week.

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Ingredients

500 g
mixed mushrooms
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
142-g pkg
baby spinach, 6 cups
540-mL can
lentils, drained and rinsed
1/2 cup
toasted skinned hazelnuts, chopped
1/3 cup
crumbled goat cheese
3 tbsp
red-wine vinegar

Instructions

  • PREHEAT oven to 425F and line a baking sheet with parchment.
  • TOSS mushrooms with 3 tbsp olive oil and 1/4 tsp salt on prepared baking sheet. Roast until mushrooms are tender, 20 min.
  • HEAT remaining 1 tbsp oil in a pot over medium. Add onion and garlic and cook, stirring until onion is tender, about 5 min. Stir in quinoa, water and remaining 1/2 tsp salt. Boil, then reduce heat to medium-low and simmer, covered, for 15 min. Remove from heat and let stand for 5 min.
  • TRANSFER to a large bowl; toss with spinach and roasted mushrooms. Stir in lentils, hazelnuts, goat cheese and vinegar.

 

Nutrition

Calories 570
Protein 24 g
Carbohydrates 53 g
Fat 31 g
Fibre 12 g
Sodium 794 mg
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Easiest way to peel hazelnuts

Issue: February 2017

Written by:

Photo credit: Photo, Erik Putz.

( 2 ratings )

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