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RECIPE
16 INGREDIENTS 7 STEPS 32min

Mushroom and Arugula Quinoa Bowls

5.0
4 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.
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
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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
$3.27
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 cup
Vegetable Broth
1/2 cup
1 Tbsp
Fresh Thyme , chopped
1/2 Tbsp
Dijon Mustard
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
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
468
FAT
28.1 g
PROTEIN
12.4 g
CARBS
44.5 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 (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 (1/4 cup) .

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Nutrition Per Serving
Calories
468
% Daily Value*
Fat
28.1 g
36%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
44.5 g
16%
Fiber
6.5 g
23%
Sugars
6.6 g
--
Protein
12.4 g
25%
Sodium
765.6 mg
33%
Vitamin D
0.4 µg
2%
Calcium
79.6 mg
6%
Iron
3.9 mg
22%
Potassium
938.2 mg
20%
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