Spinach And Mushroom Quinoa Bowls

Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, these Spinach and Mushroom Quinoa Bowls are full of protein, veggies, and flavor!

Now that we’ve officially made it through the primary week of April, I’m filled with hope that we’re officially through with winter and onto spring. Easter has come and gone and therefore the weather is slowly beginning to recover.

Spinach And Mushroom Quinoa Bowls
Spinach And Mushroom Quinoa Bowls

Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, these quinoa bowls are full of protein, veggies, and are ready in no time. The quinoa is tossed during a light garlic and oil dressing, giving this dish a zesty flavor.

These Spinach and Mushroom Quinoa Bowls are perfect for a light-weight lunch or dinner and suitable as a vegetarian dish, too. And therefore the better part is that these bowls are so versatile! If you don’t like spinach, be happy to swap it out with kale, or leave it out entirely.

Spinach And Mushroom Quinoa Bowls

INGREDIENTS :

  • 3 tablespoons unsalted butter
  • 2 cups fresh sliced mushrooms any kind
  • 3 cups fresh baby spinach
  • 2 cups chickpeas rinsed and drained
  • 1½ cups quinoa rinsed per package directions
  • 2½ cups low-sodium chicken broth or water/vegetable broth
  • 3 tablespoons shaved Parmesan cheese

FOR THE DRESSING

  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • Black pepper to taste

INSTRUCTIONS :

  1. Cook quinoa according to package directions, using chicken broth for more flavor, if desired.
  2. While quinoa is cooking, melt butter in a large skillet over medium heat. Add mushrooms and 
  3. In same skillet, add spinach and cook for 2-3 minutes or until wilted. Remove and place with mushrooms.
  4. To make the dressing, combine the olive oil, garlic powder, Italian seasoning and pepper.
  5. Once quinoa is cooked, add in spinach, mushrooms, chickpeas, and Parmesan cheese. Pour dressing over quinoa mixture and toss to coat. Serve immediately or refrigerate until ready to serve.

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