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.
Author: Compelled to Cook
- 1/2 cup quinoa
- 1 cup vegetable broth
- 2 tbsp olive oil divided
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh thyme divided
- 2 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 10-11 ounces assorted mushroom, thickly sliced I used cremini and shiitake
- 1 medium shallot, thinly sliced
- 3 cloves minced
- 2 cups arugula, slightly packed
- as needed freshly grated parmesan cheese
- 1/4 cup toasted nuts I used pine nuts, see note
- 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.
- In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
- 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.
- Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
- 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.
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.