Mushroom Grain Bowl
This was incredible. The recipe says it serves four, and it was large, almost filling the green bowl (not the gigantic one) I often use. But you'll have a hard time not eating the whole thing! I don't know why this was so tasty, with mostly the vinegar as a dressing, but it was delicious and satisfying.
500 g mixed mushrooms, quartered (I used regular mushrooms and you could add a few more mushrooms than this — they do shrink)
1/4 cup olive oil, divided
3/4 tsp salt, divided
1/2 red onion, sliced thinly (it may look like too much but it really isn't)
1 garlic clove, minced
3/4 cup white and red quinoa (I had only white), rinsed
1 1/2 cups water
142-gram package of spinach
540 ml can lentils, drained and rinsed
1/2 cup toasted, skinned hazelnuts (filberts), chopped (mine didn't skin very well)
1/3 cup crumbled goat cheese (I don't like goat cheese, so I used feta, and I used a lot more than the recipe calls for; also, if you don't like cheese — you know who you are — it would be fine without)
3 tbsp red wine vinegar
1. Preheat oven to 425F and line baking sheet with parchment.
2. Toss mushrooms with 3 tbsp olive oil in a bowl. Toss also with 1/4 tsp salt. I spread the mushrooms and oil on the parchment and then sprinkled a bit of kosher salt. Roast until mushrooms are tender, about 20 minutes.
3. Heat remaining 1 tbsp of oil in medium pot on medium heat. Add onion and cook until onion is tender. Add garlic about halfway through. Stir in quinoa (don't forget to rinse), water and remaining 1/2 tsp salt. Boil, then reduce heat to medium-low and simmer, covered, for 15 minutes. Remove from heat and let stand 5 minutes.
4. Transfer to a large bowl; toss with spinach and roasted mushrooms. Stir in rinsed and drained lentils, hazelnuts, goat cheese and vinegar.
It stays warm when you eat it, but I'm sure the cold leftovers will be great the next day 😀
500 g mixed mushrooms, quartered (I used regular mushrooms and you could add a few more mushrooms than this — they do shrink)
1/4 cup olive oil, divided
1/2 red onion, sliced thinly (it may look like too much but it really isn't)
1 garlic clove, minced
3/4 cup white and red quinoa (I had only white), rinsed
1 1/2 cups water
142-gram package of spinach
540 ml can lentils, drained and rinsed
1/2 cup toasted, skinned hazelnuts (filberts), chopped (mine didn't skin very well)
1/3 cup crumbled goat cheese (I don't like goat cheese, so I used feta, and I used a lot more than the recipe calls for; also, if you don't like cheese — you know who you are — it would be fine without)
3 tbsp red wine vinegar
1. Preheat oven to 425F and line baking sheet with parchment.
2. Toss mushrooms with 3 tbsp olive oil in a bowl. Toss also with 1/4 tsp salt. I spread the mushrooms and oil on the parchment and then sprinkled a bit of kosher salt. Roast until mushrooms are tender, about 20 minutes.
3. Heat remaining 1 tbsp of oil in medium pot on medium heat. Add onion and cook until onion is tender. Add garlic about halfway through. Stir in quinoa (don't forget to rinse), water and remaining 1/2 tsp salt. Boil, then reduce heat to medium-low and simmer, covered, for 15 minutes. Remove from heat and let stand 5 minutes.
4. Transfer to a large bowl; toss with spinach and roasted mushrooms. Stir in rinsed and drained lentils, hazelnuts, goat cheese and vinegar.
It stays warm when you eat it, but I'm sure the cold leftovers will be great the next day 😀
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