Skinny-Belle (1 of 13)

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Skinny-Belle (3 of 13)

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Skinny-Belle (13 of 13)


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
  • Salt
  • 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.

Enjoy!! 🙂






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