Description
BLACK AND RED QUINOA BOWL – vegan and gluten-free easy bowl with peppers, tomatoes, arugula and mushrooms
Ingredients
Scale
- 1 cup raw black quinoa
- 1 pepper, sliced
- 1/2 cup tomatoes
- 1 scallion branch, minced
- 1 cup arugula
- 1 tbsp olive oil
- 1 tsp mustard
- salt & pepper to taste
- 1 tsp pine nuts
Mushrooms
- 1/2 lb whole mushrooms, rinsed
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce low sodium
- 1 tbsp miso paste
- 1 cup water
Instructions
Mushrooms
- In a large pot, mix all the dressing ingredients. When well combined, add the mushrooms and cover. Cook on medium high heat for 10 minutes or until mushrooms are tender and water is fully absorbed.
Salad
- While the mushrooms are cooking, cook the quinoa according to packaging.
- In a large bowl, combine peppers, tomatoes scallions arugula and cooled quinoa.
- Mix mustard and olive oil and pour on the salad.
- Add the mushrooms when done.
- Eat at room temperature.