Savory quinoa power bowl with mushrooms and thyme
This hearty, warm breakfast is a nourishing alternative to traditional oatmeal, packed with slow-release energy and fibre to keep you feeling full all morning. Quinoa is a complete protein, and when paired with immune-boosting mushrooms and fresh herbs, it’s the perfect savory start to a chilly winter day.
- 1 cup uncooked quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1/2 cup finely chopped brown onion or shallots
- 1 cup sliced mixed mushrooms (cremini, shiitake, or oyster)
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, roughly chopped
- Optional toppings (choose one or two): Sliced avocado, a poached egg, or a sprinkle of crumbled goat cheese.
- Cook the quinoa: Combine the rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Keep covered and set aside.
- Sauté the aromatics: While the quinoa cooks, heat the olive oil in a non-stick pan over medium heat. Add the chopped onion or shallots and sauté for 3-4 minutes until softened.
- Add mushrooms: Add the sliced mushrooms to the pan. Cook for 5-7 minutes, stirring occasionally, until they have released their moisture and started to brown.
- Combine: Stir in the fresh thyme leaves, salt, and pepper. Add the cooked quinoa to the mushroom mixture and stir gently to combine and heat through.
- Serve: Divide the quinoa mixture into bowls. Top with fresh chopped parsley and your choice of optional healthy additions, such as sliced avocado for healthy fats or a perfectly poached egg for extra protein.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
