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
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 |
