Mushroom and Spinach Quinoa Bowl

A quick quinoa bowl built from a garlicky mushroom-and-spinach sauté over fluffy quinoa, finished with balsamic glaze and pumpkin seeds for contrast.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 240 g quinoa, rinsed rinsed well
• 600 ml water
• 4 g fine salt
• 20 ml olive oil
• 400 g cremini mushrooms sliced
• 120 g yellow onion thinly sliced
• 2 g fine salt
• 3 count garlic cloves minced
• 170 g baby spinach
• 15 ml lemon juice freshly squeezed
• 10 ml olive oil
• 2 g fine salt
• 2 g black pepper freshly ground
• 30 ml balsamic glaze
• 30 g pumpkin seeds toasted

Instructions

1. Combine the quinoa, water, and 4 g of the salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer until the water is absorbed and the grains are tender with visible spirals, 14 to 15 minutes. Remove from the heat and let stand covered for 5 minutes. Quinoa is fluffy, the germ has separated from the grains, and no liquid remains.
2. While the quinoa cooks, heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion with 2 g of the salt and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown and the onion softens, 7 to 8 minutes. Mushrooms are browned at the edges and most released liquid has evaporated.
3. Add the garlic and cook for 30 seconds, just until fragrant. Add the spinach and toss until wilted, 1 to 2 minutes. If using the lemon juice, add it now and stir through. Spinach is wilted but still bright green, and the pan smells garlicky rather than raw.
4. Fluff the quinoa with a fork and fold in the remaining 10 ml olive oil, the remaining 2 g salt, and the black pepper. Divide among bowls, top with the mushroom-spinach mixture, and drizzle with the balsamic glaze. Sprinkle with the pumpkin seeds if using. The bowl is assembled with glossy quinoa, a distinct balsamic drizzle, and the vegetables spooned over the top.