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.
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!