Quinoa with mushrooms , roasted red peppers , white beans, kale & avocado – a vegetarian dish that is quick & easy, budget friendly + nutritious
Recipe:
Ingredients:
1 cup dry quinoa (makes 3 cups cooked)
mushrooms
1 can organic Great Northern Beans
kale
avocado
1/2 medium white or sweet onion
4 cloves garlic
1/2 lemon
goat cheese
roasted piquillo peppers
roasted pepitas
extra virgin olive oil
kosher/sea salt
black pepper
I made the quinoa the night before and used it in a couple of dishes. If you make it at the same time, start with the quinoa since it will take approx. 20 minutes to cook.
Clean & slice the mushrooms. Chop the onion & garlic. Rough cut the kale. Cut the roasted peppers. Cube the avocado.
Heat up sauté pan over medium heat. Add olive oil & sauté onions. Then add the garlic, then the mushrooms. Cook until mushrooms start sweating & browning and then add the rinsed beans. Stir well and cook for a couple of minutes until beans warmed through, then add the peppers. Next, add the kale & sauté. Season everything well & squeeze the juice of 1/2 lemon over all.
Add the quinoa to the pan and mix well (you can skip this step, if you prefer, and just place the cooked quinoa in a bowl & top it with the mushrooms & beans). Top with goat cheese, avocado & the pepitas for a little crunch.
Enjoy!
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