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 570, Protein 24 g, Carbohydrates 53 g, Fat 31 g, Fibre 12 g, Sodium 794 mg.

Chatelaine Quickies: Mushroom Grain Bowl

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