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5 from 1 vote

Mushroom Quinoa Bowl

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Mushroom Quinoa Bowl
Servings: 4
Calories: 234kcal


  • 1 tablespoon olive oil
  • 2 cup, pieces or slices mushrooms, white
  • 1 medium onion
  • 3 clove garlic
  • 3 tablespoon tomato paste, canned
  • 2 tablespoon paprika
  • 2 medium lemon
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 1 cup water
  • 3/4 cup quinoa, uncooked
  • 4 cup spinach

Serve With

  • 2 cup strawberries


  • Heat oil in a large sauce pan over medium. Slice mushrooms, chop onion, and mince garlic.
  • Add mushrooms and onions to hot oil, and cook for 6-8 minutes, stirring often. Add garlic and cook for 1-2 minutes longer.
  • Turn heat down to medium-low, cover, and continue to cook for 10 minutes, stirring occasionally to avoid sticking to the pan.
  • Add tomato paste, paprika, 2 tablespoons fresh lemon juice, cumin, and salt. Stir to combine while adding water; bring to a boil.
  • Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed. Remove from heat, allow to sit for 2-3 minutes, then fluff with a fork.
  • Add spinach to each serving plate and then top with quinoa. Cut remaining lemon into wedges for spritzing.
  • Serve strawberries on the side.


Calories: 234kcal | Carbohydrates: 40g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 336mg | Fiber: 9g | Sugar: 9g