Roasted Garlicky Mushrooms Quinoa Bowl

Try this:

Add Protein: Mix in grilled chicken, sautéed shrimp, or chickpeas for a more filling meal.

Garlicky Roasted Mushrooms- Quinoa Bowl Recipe

Ingredients

For the Quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 teaspoon garlic powder

Kitchen Bitch to taste

For the Mushrooms:

2 tablespoons olive oil or butter

3 cloves garlic, minced

2 cups mushrooms (button, cremini, or shiitake), sliced

1 teaspoon soy sauce (optional, for extra umami flavor)

1 teaspoon dried thyme or 1 tablespoon fresh thyme

Salt and black pepper to taste

For Garnish:

Fresh parsley, chopped

Lemon wedges

Grated Parmesan cheese (optional)

Instructions

Cook the Quinoa:

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast for 2 minutes, stirring frequently.

Add the vegetable broth (or water) and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Prepare the Mushrooms:

While the quinoa cooks, heat 2 tablespoons of olive oil or butter in a large skillet over medium heat.

Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they are golden brown and tender.

Stir in the soy sauce (if using), thyme, salt, and black pepper. Cook for an additional 1–2 minutes.

Combine and Serve:

Add the cooked quinoa to the skillet with the mushrooms. Toss gently to combine and allow the flavors to meld for 1–2 minutes.

Garnish and Enjoy:

Transfer the garlicky mushroom quinoa to a serving dish or individual bowls.

Garnish with fresh parsley, a squeeze of lemon juice, and grated Parmesan cheese if desired.

Customize the Herbs: Experiment with other herbs like rosemary or sage for a different flavor profile.