Mushroom and Arugula Quinoa Bowls
Eating a meatless meal doesn’t have to be complicated, and that’s why you'll love these Mushroom and Arugula Quinoa Bowls.
Ingredients
Cooking Instructions
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 juice from Lemon (1), Olive Oil (1 Tbsp), Dijon Mustard (2 tsp), Fresh Thyme (1 tsp), 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 (2 3/4 cups) 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 tsp). 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 (4 Tbsp).
