Or, add in your favorite veggies to bulk it up more. Of course! The best part is that this bowl is so versatile! If you don’t like spinach, feel free to swap it out with kale, or leave it out entirely. Once the bowl have been prepped, they’ll last up to 5 days in the fridge. Once cooked, the plain quinoa will last about 1 week in the fridge so feel free to prep it in advance and assemble the bowls later. It also serves as easy lunch or dinner throughout the week. Simply make, refrigerate, and then divide into portions and your meal is ready for the next few days. Light, healthy, and full of fresh veggies, this quinoa bowl with spinach and mushroom is delicious and nutritious. Pour this over the quinoa mixture and these bowls are ready to be devoured! To coat these healthy quinoa bowls, combine a light dressing of olive oil, garlic powder, Italian seasoning, and pepper.Toss the veggies in with the quinoa and add in some chickpeas.As the quinoa is cooking, sauté the mushrooms, followed by the spinach.Start out by cooking the quinoa in some chicken broth.To make the healthy quinoa bowls, you’ll need the following ingredients: This easy quinoa bowl recipe is perfect for a light lunch or dinner and suitable as a vegetarian dish, too. Ready in less than 30 minutes, spinach quinoa bowl will keep you full, satisfied, and on the healthy track. Which leads me to this dish: Spinach and Mushroom Quinoa Bowls! It’s been a while since I made a quinoa dish to share with you, so I figured I was long overdue! And because I love creating new flavor combinations, I was ready for the challenge. I’ve been trying to cook with more greens lately and I’m happy to report that I’m staying on track! Asparagus, green beans and spinach almost seem to taste better in the spring. ![]() I’m also loving the fresh veggies that arrives with the warmer weather. Know what I mean? But since that holiday has passed, I’m reminded of the upcoming warmer holidays - Memorial Day, 4 th of July - so maybe I’m stretching it just a little, but, you get my drift, right? Since Easter is sometimes early in the year, and other times later, I feel like it almost falls on the cusp of winter. Easter has come and gone and the weather is slowly starting to get better. Now that we’ve officially made it through the first week of April, I’m full of hope that we’re officially done with winter and onto spring. Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, this Quinoa Veggie Bowl is jam-packed with protein and flavor!
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