Mushroom and Arugula Quinoa Bowls

Mushroom and Arugula Quinoa Bowls

Even though I’m not a vegetarian, that doesn’t mean I don’t enjoy a meatless meal on regular occasion. In fact, I think it’s very important to eat legumes and plant-based proteins for a good overall balance of one’s diet.  My thoughts on the matter also play nicely with the new Canada Food Guide, so I see it as a win-win. But eating a meatless meal doesn’t have to be complicated, and that’s why I love these Mushroom and Arugula Quinoa Bowls.

Why do I love quinoa?

It’s neutral in taste and can take on a wide variety of flavours.

Quick and easy to prepare with no special equipment or longer soaking periods required.

Great as a main dish or side dish and is gluten-free.

It contains plant-based protein and essential amino acids, making it a complete protein. This is important because essential amino acids are the ones that the body cannot produce on its own and must get from food. 

Not only a source of protein but fibre, magnesium, manganese and folate to name only a few. 

It has a pleasant texture and holds up well on its own or in combination with other foods.

If you love quinoa too or simply want to find out for yourself what all the fuss is about, here are a couple of other great recipes that include this amazing food. 

Quinoa Spinach Egg Cups

Spinach and Quinoa Stuffed Portabella Mushrooms

Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
Mushroom and Arugula Quinoa Bowls
Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    12 minutes
    Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
    Mushroom and Arugula Quinoa Bowls
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
      2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
      3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
      4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
      5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
      Recipe Notes

      I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Roasted Gremolata Cauliflower

      Roasted Gremolata Cauliflower

      Cauliflower is boring!

      But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.  Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.  The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.

      What is Gremolata?

      Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables. 

      Roasted Gremolata Cauliflower
      Print Recipe
        Servings Prep Time
        5-6 people 20 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        5-6 people 20 minutes
        Cook Time
        30 minutes
        Roasted Gremolata Cauliflower
        Print Recipe
          Servings Prep Time
          5-6 people 20 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          5-6 people 20 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉
          2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
          3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
          4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
          5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
          6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
          Recipe Notes

          -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Creamy Caper Smashed Potatoes

          Creamy Caper Smashed Potatoes

          Creamy Caper Smashed Potatoes…oh my!

          One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

          Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

          You won’t be disappointed!

          Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

          If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

          Author: Compelled to Cook

          Creamy Caper Smashed Potatoes
          Print Recipe
            Servings Prep Time
            3-4 people 15 minutes
            Cook Time
            30-35 minutes
            Servings Prep Time
            3-4 people 15 minutes
            Cook Time
            30-35 minutes
            Creamy Caper Smashed Potatoes
            Print Recipe
              Servings Prep Time
              3-4 people 15 minutes
              Cook Time
              30-35 minutes
              Servings Prep Time
              3-4 people 15 minutes
              Cook Time
              30-35 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
              2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
              3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
              4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
              5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

              Cranberry Almond Roasted Broccoli

              Cranberry Almond Roasted Broccoli

              With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

              Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

              Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

              Cranberry Almond Roasted Broccoli
              Print Recipe
                Servings Prep Time
                6-8 people 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                6-8 people 15 minutes
                Cook Time
                20 minutes
                Cranberry Almond Roasted Broccoli
                Print Recipe
                  Servings Prep Time
                  6-8 people 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  6-8 people 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 400℉.
                  2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
                  3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.
                  Poached Egg and Kale Toasts

                  Poached Egg and Kale Toasts

                  I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale?  It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few. 

                  Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar.  The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs.  Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!

                  Recipe source for Poached Egg and Kale Toasts:  Compelled To Cook

                  Poached Egg and Kale Toasts
                  Print Recipe
                    Servings Prep Time
                    4 Toasts 15 minutes
                    Cook Time
                    12-15 minutes
                    Servings Prep Time
                    4 Toasts 15 minutes
                    Cook Time
                    12-15 minutes
                    Poached Egg and Kale Toasts
                    Print Recipe
                      Servings Prep Time
                      4 Toasts 15 minutes
                      Cook Time
                      12-15 minutes
                      Servings Prep Time
                      4 Toasts 15 minutes
                      Cook Time
                      12-15 minutes
                      Ingredients
                      Servings: Toasts
                      Instructions
                      1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
                      2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
                      3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
                      4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.