Updated Nov 27, 2018Chatelaine
mixed mushrooms, sliced
olive oil, divided
red onion, thinly sliced
garlic clove, minced
red and white quinoa, rinsed
1 1/2 cups
baby spinach, 6 cups
lentils, drained and rinsed
toasted skinned hazelnuts, chopped
crumbled goat cheese
- 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.
NutritionCalories 300, Protein 26 g, Carbohydrates 5 g, Fat 20 g,
Chatelaine Quickies: Mushroom Grain Bowl