Mushroom grain bowl

Prep 15 min
Total 45 min
Serves 4



500 g
mixed mushrooms, sliced
1/4 cup
olive oil, divided
3/4 tsp
salt, divided
red onion, thinly sliced
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


  • 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.



Calories 300, Protein 26 g, Carbohydrates 5 g, Fat 20 g,

Chatelaine Quickies: Mushroom Grain Bowl

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