spring quinoa bowls
Serves: serves 2
  • a few cups chopped cremini mushrooms
  • salt
  • 1 tablespoon olive oil or coconut oil
  • splash of balsamic vinegar
  • splash of soy sauce (or tamari)
  • 1.5 cups cooked quinoa
  • a few handfuls spinach, chopped (or sauteed chard)
  • a few slabs of tofu, cubed
  • 1-2 radishes, sliced thin
  • ½ cup edamame (frozen is ok, thaw it)
  • a few spoonfuls of pickled chard stems
  • a few dollops of walnut pesto
  • more salt & pepper, to taste
  1. Cook your quinoa and make your pesto (both can be done ahead).
  2. Heat a large skillet to medium heat. Add a splash of olive oil (or coconut oil), to the pan, then add the mushrooms and a few pinches of salt. Toss to coat and then let the mushrooms cook (without touching them) for a couple of minutes. Stir, and let them continue browning on all sides. (This happens when you stir them only occasionally so they can caramelize).
  3. Once your mushrooms are starting to really brown, add a splash of balsamic vinegar and stir. Add a smaller splash of soy sauce, stir again. Let cook for (about) 30 seconds more and remove them from the pan. Taste and adjust seasonings. (Note - if you've over-salted them, just salt your quinoa less).
  4. Assemble bowls with quinoa, mushrooms, spinach, tofu, radishes, edamame, chard stems, and a dollop of pesto. (or whatever assortment of veggies you like).
Bake or pan-sear your tofu if you're not a fan of plain raw tofu. (salt it, chop it, bake it for about 20 minutes, or sear slabs in a pan for about 1 minute per side).
Recipe by Love and Lemons at https://www.loveandlemons.com/spring-quinoa-bowls/