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RECIPE
15 INGREDIENTS7 STEPS32min

Mushroom and Arugula Quinoa Bowls

5.0
3 Ratings
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.
Mushroom and Arugula Quinoa Bowls Recipe | SideChef
Eating a meatless meal doesn’t have to be complicated, and that’s why you'll love these Mushroom and Arugula Quinoa Bowls.
Compelled to Cook
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Compelled to Cook
Helping 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
32min
Total Time
$3.47
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Vegetable Broth
1/2 cup
2 Tbsp
2 Tbsp
1 Tbsp
Fresh Thyme , chopped
1/2 Tbsp
Dijon Mustard
1/4 tsp
10 oz
Mushrooms , sliced
Cremini and Shiitake
1
Shallot , thinly sliced
3 cloves
Garlic , minced
2 cups
Arugula , lightly packed
to taste
Parmesan Cheese , freshly grated
1/4 cup
Pine Nuts , toasted
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
482
FAT
28.7 g
PROTEIN
12.8 g
CARBS
46.5 g

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 (1 cup) to a simmer in a small pot. Stir in Quinoa (1/2 cup) , 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 Lemon Juice (2 Tbsp) , 1 tablespoon of Olive Oil (1 Tbsp) , Dijon Mustard (1/2 Tbsp) , 1/2 tablespoon of Fresh Thyme (1/2 Tbsp) , 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 (10 oz) and cook on medium-high for 3-4 minutes until starting to turn golden.
Step 4
Add Garlic (3 cloves) , Shallot (1) , Fresh Thyme (1/2 Tbsp) . 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 and Pepper (to taste) .
Step 6
Add Arugula (2 cups) 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 (1/4 cup) .
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Nutrition Per Serving
Calories
482
% Daily Value*
Fat
28.7 g
37%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
46.5 g
17%
Fiber
6.7 g
24%
Sugars
6.7 g
--
Protein
12.8 g
26%
Sodium
766.6 mg
33%
Vitamin D
0.4 µg
2%
Calcium
90.5 mg
7%
Iron
4.0 mg
22%
Potassium
962.3 mg
20%
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