Ingredients
Equipment
Method
- In a medium pot, combine quinoa and 500 ml of water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork afterward.
- In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the sliced mushrooms and garlic, cooking for an additional 5 minutes until mushrooms are tender.
- Add the cooked quinoa, kidney beans, and green peas to the skillet. Stir gently to combine and heat through, around 5 minutes. Season with salt, pepper, and the juice of one lemon.
- Remove from heat and fold in the chopped dill.
- Divide the quinoa bowl amongst serving dishes. Optionally, top with crumbled feta, and serve with lemon wedges alongside.
Nutrition
Notes
Feel free to experiment with this recipe by adding your favorite seasonal vegetables or even swapping out dill for fresh basil or parsley for a different flavor profile.
If you want it heartier, add grilled chicken or tofu.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
Enjoy your culinary adventure!
If you want it heartier, add grilled chicken or tofu.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
Enjoy your culinary adventure!