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Mushroom and Arugula Quinoa Bowls

16 INGREDIENTS • 7 STEPS • 32MINS

Mushroom and Arugula Quinoa Bowls

Recipe

5.0

4 ratings
Editor's Choice
Editor's Choice
Eating a meatless meal doesn’t have to be complicated, and that’s why you'll love these Mushroom and Arugula Quinoa Bowls.
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Eating a meatless meal doesn’t have to be complicated, and that’s why you'll love these Mushroom and Arugula Quinoa Bowls.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

32MINS

Total Time

$3.35

Cost Per Serving

Ingredients

Servings
2
us / metric
Vegetable Broth
240 mL
Vegetable Broth
Quinoa
85 g
Quinoa
Olive Oil
2 Tbsp
Olive Oil
Lemon
1
Lemon, juiced
2 Tbsp juice per 2 servings
Fresh Thyme
1 Tbsp
Fresh Thyme, chopped
Dijon Mustard
2 tsp
Dijon Mustard
Kosher Salt
1/4 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Mushroom
285 g
Mushrooms, sliced
Cremini and Shiitake
Shallot
1
Shallot, thinly sliced
Garlic
3 cloves
Garlic, minced
Arugula
40 g
Arugula, lightly packed
Parmesan Cheese
to taste
Parmesan Cheese, freshly grated
Pine Nuts
4 Tbsp
Pine Nuts, toasted
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
474
Fat
28.2 g
Protein
12.7 g
Carbs
46.3 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

I used pine nuts here, but cashews are also wonderful. To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

Cooking Instructions

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step 1
Heat Vegetable Broth (240 mL) to a simmer in a small pot. Stir in Quinoa (85 g), reduce heat to a steady simmer, cover and cook for about 18 minutes. Remove from heat and allow to rest for 5 minutes.
step 2
In a small bowl whisk together juice from Lemon (1), Olive Oil (1 Tbsp), Dijon Mustard (2 tsp), Fresh Thyme (1 tsp), Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Set aside.
step 2 In a small bowl whisk together juice from Lemon (1), Olive Oil (1 Tbsp), Dijon Mustard (2 tsp), Fresh Thyme (1 tsp), Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Set aside.
step 3
In a medium skillet, heat remaining Olive Oil (1 Tbsp). Once hot, add Mushrooms (285 g) and cook on medium-high for 3-4 minutes until starting to turn golden.
step 3 In a medium skillet, heat remaining Olive Oil (1 Tbsp). Once hot, add Mushrooms (285 g) and cook on medium-high for 3-4 minutes until starting to turn golden.
step 4
Add Garlic (3 cloves), Shallot (1), Fresh Thyme (1 tsp). Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
step 5
Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Add Arugula (40 g) and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing.
step 7
Divide into 2 bowls and top with Parmesan Cheese (to taste) and Pine Nuts (4 Tbsp).
step 7 Divide into 2 bowls and top with Parmesan Cheese (to taste) and Pine Nuts (4 Tbsp).
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