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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