Shroomy Green Goodness Quinoa Bowl

Serves 2

Perfect for winter, this hearty dish is very versatile add or remove ingredients according to your personal taste.

This dish has 4 main components Grains, Veggies & Mushrooms, Protein and a bit of crunch.

Grain

1 cup quinoa (any colour)

2 cups water

1 lemon, zest and juice

1 cup fresh herbs, chopped (parsley, thyme, oregano, basil etc)

1tbsp olive oil

Veggies & Mushrooms

2 tbsps sesame oil

2 tsp Grated fresh ginger

500g Mixed mushrooms (shemeji, oyster, nameko, shiitake etc), chopped

2 cloves crushed garlic

2 cups greens, (kale or spinach, asparagus, beans, broccoli chopped etc)

Protein

2 eggs boiled

100g fetta, crumbled

Crunch

¼ cup pepitas, sesame seeds, sunflower seeds

Salt and pepper to taste

Chilli and parsley sprigs for decoration

Rinse the quinoa in a fine mesh colander under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins). Place the quinoa and water in a saucepan. Bring to a boil over medium-high heat, then decrease heat to medium-low and gently simmer for 15 minutes, with lid on. Turn off heat remove lid and let sit for 5 minutes, then fluff the quinoa with a fork. Mix in herbs and lemon zest. Season to taste. Drizzle with a squeeze of lemon juice and a swirl of olive oil. Set aside.

Heat 1 tbsp sesame oil in frypan over medium high heat, add the ginger, cook for 1 minute. Add mushrooms heat through. Season to taste. Set aside.

Heat 1 tbsp sesame oil in frypan over medium high heat add the garlic for 30 seconds. Add the greens stir fry till cooked through. Season to taste.

To assemble: In 2 individual serving bowls add a bottom layer of quinoa, then a layer of mushrooms and then the greens. Top with the boiled egg cut in half, crumbled fetta, the pepita mix, chilli and parsley.