These healthy quinoa bowls are made with a blend of heart lentils and red wine glazed mushrooms. They're simple, healthy and so delicious!
Okay, first things first: are quinoa bowls not delicious with a fried egg on top?
Gah, everything is better with a fried egg on top!
But in all honestly, I’m having a major moment here. A moment that I wish would just stand still and never end. Because as I’m typing this I literally am pausing after each word to take a bite of this quinoa bowl.
Yes, I’m eating it right now and yes, it is so damn good! I’ve made it three times since I first tested the recipe and I can tell you right now: this combo is something that is going to live in my fridge for eternity.
Oh but don’t worry, it will be fresh batches, not like the same one living on forever…you get the idea.
This bowl was inspired by a wonderful conversation that Matt and I had a few weeks ago where I gloating about how lucky we’ve been with this winter and how I couldn’t believe that it was almost Spring.
Superstitious or not, I totally jinxed us.
Not even a day later, we were slammed with snow, freezing temps and everything else that I dread about New England winters. I guess I was counting my lucky stars a bit too early.
The only thing that gives me solace is that I get to continue to be nourished with warm and comforting quinoa bowls. I already have a fondness for vegetarian chili and quinoa casseroles, but I can always count on my quinoa bowls to make my tummy smile.
Everything about this bowl rocks.
It reminds me of something you would see on a menu in a French cafe somewhere in the countryside. It’s rustic, simple, hearty and packed with great flavor. And while the quinoa and steamed kale certainly add to the dish, it's the lentils and mushrooms that are the real stars.
I cooked the lentils until they were al dente (is that something real with beans?) and tossed them with a bit of balsamic vinegar, chopped rosemary and sea salt. I used a gourmet blend of mushrooms, but any kind will do, and since mushrooms absorb flavor so nicely, I sauteed them in some red wine.
And of course, the whole bowl was topped with a deliciously runny fried egg. Enjoy!
xo Alyssa
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- 15 Best Quinoa Breakfast Bowls
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- Caramelized Butternut Squash Quinoa Breakfast Bowls
- Healthy Chocolate Quinoa Breakfast Bowl
Warm Lentil + Mushroom Quinoa Bowls
Ingredients
for the lentils:
- 1 cup Bob's Red Mill Petite French Green Lentils
- 2 cups water
- 1 teaspoon balsamic vinegar
- 1 tablespoon chopped rosemary
- Salt & pepper
for the mushrooms:
- 8 oz mushrooms
- 1/4 cup red wine
- 1 teaspoon oil
- 1 teaspoon oregano
- Salt & pepper
for the bowls:
- 2 cups cooked quinoa
- 4 cups steamed baby kale opt
- Lentils
- Mushrooms
- 2 eggs
Instructions
- Add lentils and water to a small sauce pan. Bring to boil and let boil for 2 minutes then cover and reduce to simmer for 10 - 15 minutes, until beans are just tender.
- While beans are cooking, saute mushrooms in oil and red wine over medium heat. Cook until wine has reduced by 2/3 and mushrooms are soft, about 3 - 5 minutes. Remove from heat and let sit.
- When lentils are done, mix in remaining ingredients.
- Assemble two bowls with quinoa on the bottom, then remaining ingredients arranged around the edge and top each bowl.
- Enjoy with a small sprinkle of salt and pepper.
Nutrition
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