Beet, Spinach and Mushroom Quinoa Bowl

Another one of Brooke and Maxxs Culinary Crafts in the works resulted in this colorful beauty (which is not only lovely to look at, but tasty to boot).  In light of all the routine sweet treats the two of us love consuming in abundance (see our Mouthwatering Matcha Tiramisu, and our recipe for the Best Chocolate Cake You’ve Never Had), we decided to make something on the healthier side for our entrée to showcase.  This one is easy to make, dairy free, sugar free, and despite not being raw, ultra healthy, vegan, and packed with good-for-your-body ingredients.

What you need to make it

2 cups of Quinoa (already cooked, according to instructions on package)

A couple handfuls of spinach

3 medium size beets, chopped into bite sized cubes

1/2 a leek, chopped into small slices

1 cup of mushrooms, sliced

1/2 cup of white onion, chopped

For sauce to add on top at the end, I recommend either Balsamic Vinaigrette or Pesto.

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  1. When the quinoa is nearly finished cooking, begin sautéing the beets and onions together in a frying pan with a tablespoon or two of oil (grape seed oil, sunflower oil, canola oil, you choose).  Allow the beets and onions to cook on medium heat for 4-5 minutes, stirring often.
  2. Add in the mushrooms and leeks.  Mix together the beet/onion/mushroom/leek mixture, allowing to cook for 4-5 more minutes.
  3. Stir in the spinach at the very end, roughly one minute before finishing up with cooking the veggies.
  4. Remove veggie mixture from heat.  Quinoa should be done be now.
  5. Heap several spoonful’s of quinoa into a bowl, then top with a few heaping spoonful’s of the beet/vegetable mixture.  Stir all together.
  6. Top with either a few spoonful’s of balsamic or pesto, your choice.

This recipe serves 2 people with leftovers, hence could likely serve 3 total, potentially even four.

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Leftovers should be stored in the fridge within an airtight container.  It will stay good for 3-4 days afterwards.  Reheat prior to enjoying.


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