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Quinoa Mushroom and Spinach Bowl

Did you know Celery was initially used as medicine in treatment of toothache, insomnia, hypertension, anxiety, arthritis, rheumatism and to purify the blood because of its exceptional health benefits.

    This combination does not exist.


    Quinoa 100.0 grams

    Quinoa

    Flax Seeds 5.0 grams

    Flax Seeds

    Red Kidney Beans 60.0 grams

    Red Kidney Beans

    Avocado 50.0 grams

    Avocado

    Button Mushrooms 60.0 grams

    Button Mushrooms

    Garlic 4.0 grams

    Garlic

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Baby Spinach 30.0 grams

    Baby Spinach

    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Lemon Dressing by Let's Cook 15.0 ml

    Lemon Dressing by Let's Cook

    Vegetable Stock 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
    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
    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.