Mushroom grain bowl

Name: Mushroom grain bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Prep Time15 min
Total Time45 min
Makes4 servings

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.

Nutrition (per serving)

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

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