Garlic Herb Mushroom Grain Bowl

• 1 cup quinoa
• 2 cups water
• 12 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chopped parsley
• 2 tbsp chopped dill
• 1 tsp thyme
• Salt to taste
• Pepper to taste
• Juice of 1 lemon
• 1/4 cup crumbled feta cheese (optional)
• 1 cucumber, diced

Steps

1. 1 Rinse quinoa and cook in water according to package instructions.
2. 2 While quinoa cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and sauté until fragrant, about 1 minute.
4. 4 Add mushrooms and thyme, cook until mushrooms are golden brown.
5. 5 Stir in parsley and dill, season with salt and pepper, and squeeze lemon juice over the top.
6. 6 Once quinoa is ready, divide it into four bowls.
7. 7 Top each bowl with sautéed mushrooms and diced cucumber.
8. 8 Garnish with feta cheese if using.

Equipment

• Medium saucepan
• Large skillet
• Cutting board
• Knife

Variations

• Add roasted chickpeas for extra protein.
• Include shredded cooked chicken for a non-vegetarian option.

Substitutions

• Use almond milk for a dairy-free option if omitting feta.
• Substitute mushrooms with roasted zucchini for a zucchini grain bowl.

Pairings

• A crisp Sauvignon Blanc
• Warm pita bread

Nutrition

Tips

• For extra flavor, toast the quinoa in a dry pan before cooking.
• Feel free to swap quinoa for another grain like farro or brown rice.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the grains moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a tangy Greek salad or a simple arugula salad.
• Serve with a dollop of yogurt or tahini sauce for added creaminess.

FAQ