Mushroom grain bowl


  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 servings
Mushroom grain bowl


  • 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


  • 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.

Nutrition (per serving)

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

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