Description
Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, this quinoa bowl is jam-packed with protein, veggies, and is ready in no time.
Ingredients
- 1-½ cup Quinoa, Rinsed Per Package Directions
- 2-½ cups Chicken Broth, Or Water Or Vegetable Broth, For Cooking Quinoa
- 3 Tablespoons Butter
- 2 cups Fresh Sliced Mushrooms
- 3 cups Fresh Baby Spinach
- 2 cups Chickpeas, Rinsed And Drained
- 3 Tablespoons Shaved Parmesan Cheese
- FOR THE DRESSING:
- ¼ cups Olive Oil
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Italian Seasoning
- Black Pepper To Taste
Preparation
Cook quinoa according to package directions, using chicken broth for more flavor, if desired.
While quinoa is cooking, melt butter in a large skillet over medium heat. Add mushrooms and saute until browned. Remove to plate and set aside.
In same skillet, add spinach and cook for 2–3 minutes or until wilted. Remove and set aside with mushrooms.
To make dressing, combine olive oil, garlic powder, Italian seasoning and pepper.
Once quinoa is cooked, add in spinach, mushrooms, chickpeas, and Parmesan cheese. Pour dressing over quinoa mixture and toss to coat.
Serve immediately or refrigerate until ready to serve. Garnish with additional Parmesan cheese, if desired. Enjoy!
Note: Quinoa bowls can be served hot or cold.
