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 saucepan, 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 has been absorbed and the quinoa is fluffy.
Let it rest covered for a few minutes, then fluff it with a fork.
Put the dried shiitake mushroom slices in a bowl with lukewarm water for at least 20-30 minutes, until softened. Drain and gently squeeze them to remove excess water. Keep the soaking water: strain it and set it aside.
In a pan, heat the extra virgin olive oil over medium heat. If using it, 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 are tender and lightly golden. If necessary, add a little of the mushroom soaking water to prevent them from drying out too much.
In a bowl, arrange the cooked quinoa as the base. Add the avocado slices or cubes and the sautéed shiitake mushrooms.
Season the bowl with soy sauce. If you like, you can add a teaspoon of lemon juice for a fresh touch.
Sprinkle with sesame seeds and chopped fresh herbs.
Enjoy your quinoa bowl with shiitake and avocado right away!
Bowl
For a richer version, you can add a source of protein such as sautéed tofu, roasted chickpeas, or a boiled egg.
Italia, Lombardia
| Energy (kcal) | 290.12 |
| Carbohydrates (g) | 35.79 |
| of which Sugars (g) | 18.39 |
| Fat (g) | 10.75 |
| of which Saturates (g) | 1.21 |
| Protein (g) | 10.8 |
| Fiber (g) | 7.97 |
| Sale (g) | 0.24 |
