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.

    Garlic 4.0 grams


    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Red Kidney Beans 60.0 grams

    Red Kidney Beans

    Quinoa 50.0 grams


    Flax Seeds 5.0 grams

    Flax Seeds

    Button Mushrooms 60.0 grams

    Button Mushrooms

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Avocado 50.0 grams


    Baby Spinach 30.0 grams

    Baby Spinach

    Lemon Dressing by Let's Cook 15.0 ml

    Lemon Dressing by Let's Cook

    Vegetable Stock 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 |
    : 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.
    : 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.
    : 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.