Avocado and Mushroom Quinoa Bowl
Ingredients:
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1 cup raw quinoa, rinsed
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2 cups vegetable broth or water
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1 ripe avocado
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1-2 cups mushrooms (any variety you prefer), sliced
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2 tablespoons olive oil
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2 cloves garlic, minced
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2 tablespoons pesto (store-bought or homemade)
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Juice of 1 lemon
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Salt and pepper to taste
Optional toppings: toasted nuts or seeds, crumbled feta cheese, chopped fresh herbs
Instructions:
1. Cook the Quinoa:
In a medium saucepan, bring the vegetable broth or water to a boil.
Stir in the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Avocado:
Cut the avocado in half, remove the pit, and slice the flesh. Set aside.
3. Sauté the Mushrooms:
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the sliced mushrooms to the skillet and cook them until they are golden brown and tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Season the mushrooms with salt and pepper to taste. Remove from heat and set aside.
4. Assemble the Quinoa Bowls:
Divide the cooked quinoa among serving bowls.
Top each bowl with slices of avocado and the sauteed mushrooms.
5. Drizzle with Pesto and Lemon Juice:
In a small bowl, whisk together the remaining tablespoon of olive oil, pesto, and lemon juice.
Drizzle the pesto dressing over the quinoa bowls.
Optional Garnish:
Sprinkle the quinoa bowls with toasted nuts or seeds, crumbled feta cheese, or chopped fresh herbs for added flavor and texture.