Quinoa Bowl with Broccoli and Mushrooms
A quick and healthy quinoa bowl loaded with tender broccoli, savory mushrooms, and juicy cherry tomatoes, finished with a sprinkle of sesame seeds and fresh microgreens. Perfect for a fast weekday lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 15g
Ingredients
- 1 cup quinoa
- 2 cups broccoli florets
- 8 oz mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp sesame seeds
Instructions
- 1
Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.
- 2
While quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups broccoli florets and 8 oz sliced mushrooms; cook, stirring occasionally, until broccoli is bright green and mushrooms are golden, about 8 minutes.
- 3
Stir in 1 cup halved cherry tomatoes and cook for 2 minutes until tomatoes soften slightly.
- 4
Fluff the cooked quinoa with a fork and divide between two bowls. Top with the vegetable mixture, drizzle with remaining 1 tbsp olive oil, and sprinkle with 1 tbsp sesame seeds and microgreens if desired.
Tools you’ll need
- saucepan with lid
- large skillet
- colander
- knife and cutting board
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