loveandlemons
spring quinoa bowls
Lately, our weekends have been filled with some pretty extravagant eats. After a few weeks in a row of food…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
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).
saltmore salt & pepper, to taste
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).
splash of balsamic vinegarsplash of soy sauce (or tamari)saltmore salt & pepper, to taste
4
Assemble bowls with quinoa, mushrooms, spinach, tofu, radishes, edamame, chard stems, and a dollop of pesto. (or whatever assortment of veggies you like).
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