Browned Mushroom and Spinach Quinoa Protein Bowl

Have you ever had an idea that you thought was amazing and you perfected it and then came up with an idea that was even MORE amazing?  Yes, me too!  That’s exactly what happened with this Browned Mushroom and Spinach Quinoa Protein Bowl.  This first version is soooo yummy!  But, when I reheated leftovers this weekend, I found a version I think I like even better! 

The first version is in a bowl and the second version is in a skillet with a fried egg.  Two recipes in one, you get double bang for your buck in this post!  I even thought about officially calling the recipe a “skillet,” but I don’t have very good skillet photos so I went with “bowl.”

This weekend was so much fun and so busy!  I saw a friend’s band on Friday.  On Saturday I started the day at the gym, then went to a wedding celebrating two dear friends and ended the night at a friend’s comedy show.  On Sunday it was the farmer’s market, church and then a dinner party.  Sunday afternoon I had about two hours free and I created a new recipe and cooked it for the dinner party.  It was a hit and you’ll see it on the blog later this week (it’s perfect for a Labor Day cookout)!  I love weekends that are filled with friends and fun stuff!  I didn’t have a free moment and I was so happy I had this dish in my refrigerator so I could eat healthy on the run.

The Browned Mushroom and Spinach Quinoa Bowl is great hot or cold which makes it a super-quick “leftovers” meal option.  The original version is served in a bowl with a soft-boiled egg.  I don’t know about you, but there’s something about a soft-boiled egg that seems exotic to me.  I think it’s because there’s a French cafe near me that serves them and so they remind me of France; Paris specifically!  I created the second version Saturday when I wanted to have a quick and healthy post-workout, pre-wedding meal.  I reheated the quinoa in a skillet with ghee.  Once it was hot, I made a hole in the middle of the quinoa, cracked an egg and voilà (there’s French again).  I ended up with a Browned Mushroom and Spinach Crispy Quinoa Skillet!  I loved the crispy quinoa and the crispy-edged fried egg.  Both versions are delicious, healthy and packed with protein.

I use ghee in my recipe because I don’t want the dairy from butter, plus the ghee gives it a nice, nutty flavor.  If you haven’t tried ghee, it’s easy to make and you can follow my recipe right here!  I also used a variety of mushrooms from my local farmer’s market – cremini, enoki and wood ear – but, you can use any type of mushroom you want.

Nutrition

Calories

239 cal

Fat

4 g

Carbs

37 g

Protein

19 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Courtney

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Browned Mushroom and Spinach Quinoa Protein Bowl

One dish served two ways! Serve it in a bowl with a soft-boiled egg or heat the quinoa in a skillet, make a hole in the center and fry the eggs in the middle of the quinoa (this is a great breakfast option). Both options are healthy and protein-packed! For more protein add another egg per serving.

5 minPrep Time

35 minCook Time

40 minTotal Time

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Ingredients

• 5-6 tablespoons of ghee or cooking fat of your choice
• 1 large shallot, chopped
• 16 ounces of mushrooms, chopped
• 1 cup of baby spinach, chopped
• 1 bunch of thyme, leaves only
• 1 cup of quinoa (I like the tri-color quinoa)
• 2 cups water
• salt and pepper to taste
• 4 eggs

Instructions

1. Rinse the quinoa and place in a saucepan with the water.
2. Bring to a boil, turn down heat and cover.
3. Cook for about 15 minutes until the water is absorbed and remove from heat.
4. While the quinoa is cooking, add ghee to a large skillet.
5. Once the ghee is hot, add the chopped shallots and cook for about a minute.
6. Add the chopped mushrooms to the skillet and add salt and pepper to taste.
7. Cook the mushrooms for about 15 minutes.
8. Once the mushrooms are cooked, add the cooked quinoa to the mushrooms and mix together well.
9. Rinse the saucepan used for the quinoa and refill with water and bring to a boil.
10. Once the water is boiling, carefully place the eggs in the boiling water using a spoon.
11. Boil the eggs for exactly 6 minutes and then remove and place in a bowl of cold water to stop the cooking process.
12. Pull the leaves from the thyme and add to the skillet with the quinoa.
13. Add the spinach and stir for about a minute until it's wilted.
14. Divide the quinoa into bowls.
15. Peel the eggs and place on top of the quinoa and break open with your hands.
16. Salt and pepper to taste and enjoy!

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Happy Belly, Whole Heart

Browned Mushroom and Spinach Quinoa Bowl or Browned Mushroom and Spinach Crispy Quinoa Skillet – leave a comment and let me know which way you like it best!