This. Recipe. Though.
I am obsessed.
It is so good it is almost impossible to stop eating. Often when I cook I make bigggg portions, then use the leftovers for a few meals after (because, laziness.) This time was no exception. I made a huge bowl of my Mushroom + Arugula Quinoa with plans of keeping it for leftovers. Needless to say, leftovers didn’t end up happening. Licking the plate? That may or may not have happened, but a lady never tells. (K fine I licked the plate. Sue me.) 😉
This Mushroom + Arugula Quinoa is the perfect meal to make if you have a big batch of quinoa/brown rice leftover. So simple, and ohhhh so flavourful.
Here are the ingreds:
- ¼ cup EVOO (extra virgin olive oil)
- 4 garlic cloves minced
- 2 tsp of finely chopped fresh thyme
- 2 cups (ish) of crimini mushrooms
- 2 cups cooked grains (brown rice or quinoa are best, I used TruRoots Organic Sprouted Rice and Quinoa Blend)
- 2 handfuls of baby arugula
- Fresh ground pepper
- Grated parmesan cheese for topping
Let’s get crackin’.
Step 1: Prep all your ingredients. Cook your grains if they are not already cooked. Then, wash and slice your mushrooms and get the garlic & thyme ready.
Step 2: Cook mushrooms, garlic, and basil in a medium heat pan with a few glugs of EVOO until they are softened and browned. The mushrooms will start to squeal (yes, squeal…) so listen carefully. When they do this they are almost done!
Step 3: Transfer mushroom and basil mix to large bowl with quinoa and arugula in it, and stir to combine. Add lots of salt and black pepper.
Step 4: If you know what’s good you will smother this beautiful mixture in parmesan cheese.
This dish makes a fannnntastic lunch or dinner. It tastes freakin’ bomb, so you should probably go and make it, like, yesterday.