Quinoa Mushroom and Spinach Bowl
4.0 grams
Garlic
2.0 grams
Flat Leaf Parsley
60.0 grams
Red Kidney Beans
50.0 grams
Quinoa
5.0 grams
Flax Seeds
60.0 grams
Button Mushrooms
30.0 grams
Red Bell Pepper
50.0 grams
Avocado
30.0 grams
Baby Spinach
15.0 ml
Lemon Dressing by Let's Cook
150.0 ml
Vegetable Stock
- Time : 30.0 mins |
- Calories: 867.0 kcal |
- Protein : 36.0 g |
- Fat : 24.0 g |
- Carb. : 135.0 g
: Your Kitchen Essentials
Utensils: Pan | Pot | Serving bowl / Plate |
Pantry: Salt | Pepper | Olive oil |
Pantry: Salt | Pepper | Olive oil |
: Prepare the Vegetables
Wash and dry the vegetables prior to chopping (as required):
- Button Mushrooms: cut in half
- Garlic: peel and chop
- Avocado: slit in half, remove the stone and slice
- Red Bell Peppers: cut in rings
- Flat Leaf Parsley: remove the leaves
- Baby Spinach: just wash and dry.
- Button Mushrooms: cut in half
- Garlic: peel and chop
- Avocado: slit in half, remove the stone and slice
- Red Bell Peppers: cut in rings
- Flat Leaf Parsley: remove the leaves
- Baby Spinach: just wash and dry.
: Boil the Quinoa
Soak the Quinoa in cold water or even room temperature for about 2 minutes. Put quinoa in a sieve and then rinse it under running cold water. That helps get rid of the excess starch. Rinse for about 30 seconds or until the water runs clear.
Boil the the vegetable stock provided, add quinoa, turn down the heat and cover the pot. Let it cook for about 15 – 20 minutes.
Remove from heat and let cool. Add some olive oil to keep it flaky.
Boil the the vegetable stock provided, add quinoa, turn down the heat and cover the pot. Let it cook for about 15 – 20 minutes.
Remove from heat and let cool. Add some olive oil to keep it flaky.
: Assemble and Serve
Roast the Vegetables:
Heat some olive oil in a pan. Sauté the mushrooms with some garlic. Remove from the heat and mix in the flax seeds.
In a large serving bowl / plate arrange all the ingredients (baby spinach, avocado, mushrooms, quinoa, red kidney beans and red bell pepper). Drizzle with the lemon dressing provided and garnish with the parsley leaves. Enjoy this nutrition packed poke bowl.
Heat some olive oil in a pan. Sauté the mushrooms with some garlic. Remove from the heat and mix in the flax seeds.
In a large serving bowl / plate arrange all the ingredients (baby spinach, avocado, mushrooms, quinoa, red kidney beans and red bell pepper). Drizzle with the lemon dressing provided and garnish with the parsley leaves. Enjoy this nutrition packed poke bowl.