Roasted Mushroom Grain Bowl

• 1 cup quinoa
• 2 cups water
• 12 oz mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup toasted almonds, sliced
• 3 tablespoons lemon juice
• 2 tablespoons olive oil (for vinaigrette)
• 1 teaspoon honey
• 1/4 teaspoon Dijon mustard

Steps

1. 1 Preheat oven to 400°F.
2. 2 Rinse quinoa and combine with water in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
3. 3 Toss mushrooms with 2 tablespoons olive oil, thyme, garlic, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring once halfway through.
4. 4 In a large bowl, combine cooked quinoa, roasted mushrooms, red onion, cranberries, and almonds.
5. 5 Whisk together lemon juice, 2 tablespoons olive oil, honey, and Dijon mustard. Season with salt and pepper.
6. 6 Pour vinaigrette over the grain bowl mixture and toss to combine.
7. 7 Serve warm or at room temperature.

Nutrition

Tips

• For a heartier bowl, add a handful of baby spinach or kale.
• Toast almonds in a dry skillet for enhanced flavor.
• Use any mushroom variety you prefer for different textures and flavors.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Pair with a side of avocado or a sprinkle of feta for extra richness.
• Serve with a simple green salad for a complete meal.

FAQ