Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
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.
Love This Recipe?
Add to plan
logo
Mushroom and Arugula Quinoa Bowls
Save
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
Eating a meatless meal doesn’t have to be complicated, and that’s why you'll love these Mushroom and Arugula Quinoa Bowls.
32MINS
Total Time
$3.35
Cost Per Serving
Ingredients
Servings
2
us / metric
Vegetable Broth
1 cup
Vegetable Broth
Quinoa
1/2 cup
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
as needed
Kosher Salt
Ground Black Pepper
as needed
Ground Black Pepper
Mushroom
2 3/4 cups
Mushrooms, sliced
Cremini and Shiitake
Shallot
1
Shallot, thinly sliced
Garlic
3 cloves
Garlic, minced
Arugula
2 cups
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
VIEW ALL
Calories
474
Fat
28.2 g
Protein
12.7 g
Carbs
46.3 g
Love This Recipe?
Add to plan
logo
Mushroom and Arugula Quinoa Bowls
Save
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 InstructionsHide images
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 juice from Lemon (1), Olive Oil (1 Tbsp), Dijon Mustard (2 tsp), Fresh Thyme (2 tsp), Kosher Salt (as needed) and Ground Black Pepper (as needed). Set aside.
step 2 In a small bowl whisk together juice from Lemon (1), Olive Oil (1 Tbsp), Dijon Mustard (2 tsp), Fresh Thyme (2 tsp), Kosher Salt (as needed) and Ground Black Pepper (as needed). Set aside.
step 3
In a medium skillet, heat remaining Olive Oil (1 Tbsp). Once hot, add Mushrooms (2 3/4 cups) 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 (2 3/4 cups) and cook on medium-high for 3-4 minutes until starting to turn golden.
step 4
Add Garlic (3 cloves), Shallot (1), Fresh Thyme (2 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 (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 (4 Tbsp).
step 7 Divide into 2 bowls and top with Parmesan Cheese (to taste) and Pine Nuts (4 Tbsp).
Tags
view more tags
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Meals for Two
Vegetarian
Quick & Easy
Vegetables
0 Saved
top