Has it been too long since my last recipe for an actual meal? Yes. Is the title of this post too long? Absolutely. One of my goals for this long weekend was to post a recipe on here. With 3 days off, I knew I didn’t have an excuse not to.
I’ve been really into salads and grain bowls recently. I’ve been trying to incorporate more salads into my diet and have been hoarding kale lately (does anyone else wish it took up less space in your fridge?) If I’m looking for something heartier I’ll add some grains to the mix – either brown rice, quinoa, or couscous. For a long time I didn’t really like quinoa and thought it tasted like bird seed but finally my taste buds have evolved and it’s become part of my weekly menu.
Sticking to a healthy and basic diet can definitely become bland after a while. I’ve found that I can eat well for a couple weeks and then I start to feel like I’m depriving myself and fall back into eating whatever. After a few years of blogging, browsing other food blogs, and some recent trips to local vegan/vegetarian/organic restaurants, I feel like I’m finally discovering what food I really enjoy and what makes me feel good – and most importantly, what I can maintain in my diet and not get sick of.
This particular recipe was inspired by Portobella Protein Bowl on BeLeaf in Choice. The owner of the blog, Krysta, is a fellow healthy living blogger and also a classmate from high school. I often include mushrooms into my recipes but have never made them the main ingredient. I changed up the original recipe a bit, using sautéed kale instead of spinach and forgoing the other veggies. I also added some cheese for extra flavor and protein.
This bowl is simple, quick, and satisfying. It was so tasy I didn’t find myself missing the meat at all like I sometimes do with vegetarian meals. I hope you like it!
- 1/2 cup uncooked quinoa, rinsed*
- 1 cup chicken or veggie stock (water will do, too)
- 1 Tbsp olive oil + more for drizzling
- 2 portobello mushroom caps, sliced into 1-cm strips
- 2 cloves garlic, minced and divided in half
- A few sprigs of rinsed kale, chopped or torn into small pieces (about 3 cups chopped)
- 1/4 cup shredded parmesan cheese
- Optional: diced avocado, Sriracha
*Rinsing the quinoa isn’t imperative, but I find that cooking quinoa straight from the bag leaves it with an earthy flavor I’m not fond of
- Bring your stock or water to a boil and add quinoa. Cook according to box directions (it will take about 20 mins).
- While quinoa is cooking, heat 1 Tbsp olive oil in a frying pan over medium heat and add sliced mushrooms. Drizzle a little more oil on top. Cook for about 10 minutes, stirring occasionally, until they become tender and caramelized. Add half of minced garlic and cook for another 2 – 3 minutes. Remove from pan.
- Add chopped kale to pan that was used for mushrooms, along with remaining garlic, and cover. Cook over low heat and let leftover mushroom juices help steam the kale. Stir occasionally. The kale should be tender after about 5 minutes.
- When quinoa is done cooking, stir in parmesan cheese and let melt. Serve along with kale, mushrooms, and an additional sprinkle of cheese if desired. Top off with optional diced avocado and Sriracha and enjoy!