Nothing helps me feel more grounded than a bowl of quinoa piled with veggies. This bowl is pretty simple if you’ve prepped a few of these items in advance. I like to make a big batch of quinoa and keep it in the fridge all week. Same with pesto, and this week I happened to have these pickled chard stems on hand.
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I cooked up some mushrooms with my new favorite combo — balsamic & soy sauce — then piled the veggies into bowls. If you haven’t pickled chard yet, you could sub in some dried fruit for a pop of sweetness.
Here’s to a happy healthy week! (With maybe just a small scoop of gelato).
Spring Quinoa Bowls
A few cups chopped cremini mushrooms
1 tablespoon olive oil or coconut oil
Splash of balsamic vinegar
Splash of soy sauce (or tamari)
1 1/2 cups cooked quinoa
A few handfuls spinach, chopped (or sauteed chard)
A few slabs of tofu, cubed
1-2 radishes, sliced thin
1/2 cup edamame (frozen is ok, thaw it)
A few spoonfuls of pickled chard stems
A few dollops of walnut pesto
More salt & pepper, to taste
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1. Cook your quinoa and make your pesto (both can be done ahead).
2. Heat a large skillet to medium heat. Add a splash of olive oil (or coconut oil) to the pan, then add the mushrooms and a few pinches of salt. Toss to coat and then let the mushrooms cook (without touching them) for a couple of minutes. Stir, and let them continue browning on all sides. (This happens when you stir them only occasionally so they can caramelize).
3. Once your mushrooms are starting to really brown, add a splash of balsamic vinegar and stir. Add a smaller splash of soy sauce, stir again.
4. Let cook for (about) 30 seconds more and remove them from the pan. Taste and adjust seasonings. (Note: If you've over-salted them, just salt your quinoa less).
5. Assemble bowls with quinoa, mushrooms, spinach, tofu, radishes, edamame, chard stems, and a dollop of pesto. (or whatever assortment of veggies you like).
6. Bake or pan-sear your tofu if you're not a fan of plain raw tofu. (salt it, chop it, bake it for about 20 minutes, or sear slabs in a pan for about 1 minute per side).
It's safe to say that Jeanine Donofrio, the voice behind the mostly vegetarian blog Love & Lemons, has a bit of a citrus obsession. With her (very lucky) husband as her official taste-tester, Jeanine whips up everything from two-step kale chimichurri to a poached egg panzanella recipe that practically screams summer.