Mushroom grain bowl

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PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Mushroom grain bowl

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 water
  • 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.

 

Chatelaine Quickies: Mushroom Grain Bowl

Nutrition (per serving)

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