Quinoa Mushroom and Spinach Bowl
100.0 grams
Quinoa
5.0 grams
Flax Seeds
60.0 grams
Red Kidney Beans
50.0 grams
Avocado
60.0 grams
Button Mushrooms
4.0 grams
Garlic
30.0 grams
Red Bell Pepper
30.0 grams
Baby Spinach
2.0 grams
Flat Leaf Parsley
15.0 ml
Lemon Dressing by Let's Cook
300.0 ml
Vegetable Stock By Let's Cook
- Time : 30.0 mins |
- Calories: 867.0 kcal |
- Protein : 36.0 g |
- Fat : 24.0 g |
- Carb. : 135.0 g
Preparation of ingredients
1. Cut the Button Mushrooms in half
2. Chop the garlic pod
3. Peel and slice the avocado. Drizzle some lemon juice on the cut avocado to prevent it from browning
4. Cut the red bell pepper in rings
2. Chop the garlic pod
3. Peel and slice the avocado. Drizzle some lemon juice on the cut avocado to prevent it from browning
4. Cut the red bell pepper in rings
Cooking
1. Boil the quinoa in the vegetable stock provided in the recipe box
2. Remove from heat and let cool. Add some olive oil to keep it flaky
3. Saute the mushrooms with some garlic and olive oil in a pan
4. Remove from heat and mix the flax seeds with the mushrooms
2. Remove from heat and let cool. Add some olive oil to keep it flaky
3. Saute the mushrooms with some garlic and olive oil in a pan
4. Remove from heat and mix the flax seeds with the mushrooms
Serve
In a large salad bowl arrange all the ingredients (baby spinach, avocado, mushrooms, quinoa, red kidney beans and red bell pepper). Drizzle with the lemon dressing supplied with the box and garnish with the parsley leaves. Enjoy this nutrition packed poke bowl.