Mushroom & Vegetable Quinoa Bowl

Mushroom & Vegetable Quinoa Bowl

You will need:

• 1 Small pot
• 1 Large frying pan
• 1 Fork
• 1 large mixing spoon

Ingredients:

• 1 Cup (185g) Rinsed Quinoa
• 355ml Water (or vegetable broth)
• 3 Tbsp Olive oil
• 200g Button mushrooms chopped
• 280g Extra firm tofu diced (optional)
• 4 Garlic cloves minced
• 1 Medium onion chopped
• 2 Spring onions for topping (optional)
• 1 Courgette chopped
• Pinch of Salt

Herbs:

• 5 Fresh sage leaves chopped
• 1 sprig fresh rosemary chopped
• 20g fresh parsley chopped for topping (optional)

Instructions:

1. In a medium sized pot, boil the quinoa in the water and cook for roughly 10 minutes or until all of the liquid is absorbed. Set it aside for 10 minutes before fluffing it with a fork.
2. In the meantime, heat the oil in a large frying pan. Once hot, add the mushrooms to the pan with a pinch of salt and allow them to cook for 7 minutes or until the mushrooms have browned and have slightly crispy edges.
3. Next push the mushrooms to one side in the pan and add the garlic, onion, tofu, courgette and herbs. Allow it all to cook for 2-3 minutes before gradually mixing it all together.
4. Pour and Spread the quinoa on top of your vegetable mixture in the pan (make sure that there’s an even layer). Transfer the pan to the oven and bake it for 10-15 minutes on a medium heat.
5. Remove it from the oven, stir in the parsley and green onions, season to taste and enjoy.

This dish can be served either hot or cold.