This bowl combines the lightness of quinoa with the umami flavor of shiitake and the creaminess of avocado for a nutritious and tasty meal.
Rinse the quinoa well under running water. In a small pot, bring the water (or broth) to a boil. Add the quinoa, lower the heat, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
Let it rest covered for a few minutes, then fluff it with a fork.
Place the dried shiitake mushroom slices in a bowl with warm water for at least 20-30 minutes until they soften. Drain and gently squeeze them to remove excess water. Save the soaking water: strain it and set it aside.
In a pan, heat the extra virgin olive oil over medium heat. If using, add the chopped garlic and sauté for a few seconds without burning it.
Add the rehydrated shiitake mushrooms and sauté for about 5-7 minutes, stirring often, until they become tender and slightly golden. If necessary, add a bit of the mushroom soaking water to prevent them from drying out too much.
In a bowl, arrange the cooked quinoa as a base. Add the sliced or cubed avocado and the sautéed shiitake mushrooms.
Season the bowl with soy sauce. If you like, you can add a teaspoon of lemon juice for a touch of freshness.
Sprinkle with sesame seeds and freshly chopped herbs.
Enjoy your quinoa bowl with shiitake and avocado immediately!
Coconut bowl
Store in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.
For a richer version, you can add a protein source like sautéed tofu, roasted chickpeas, or a boiled egg.
Italia, Lombardia
| Energy (kcal) | 170.25 |
| Carbohydrates (g) | 21.49 |
| of which Sugars (g) | 11.8 |
| Fat (g) | 6.34 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 5.84 |
| Fiber (g) | 4.56 |
| Sale (g) | 0.25 |
