Korean Spiced Mushroom And Quinoa Bowl Recipe

About this recipe

Dive into a Korean-inspired culinary experience with this Spiced Mushroom & Quinoa Bowl. Perfect for vegetarians seeking a high-protein dinner, this dish combines earthy button mushrooms with fluffy quinoa and basmati rice, layered with steamed mooli radish and chayote squash for a colorful, nutrient-packed meal. The bold flavors of Korean spices and soy sauce bring a savory depth, while sesame seeds and spring onions add crunch and freshness. Easy to prepare and ready in under 40 minutes, this bowl is ideal for weekday dinners or meal prep. It's as healthy as it is delicious, offering balanced macros and a comforting taste that’ll make you crave seconds.

Ingredients

• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300 g Trs Flake Rice Thick Pawa 300G
• 500G Tropical Sun Basmati Rice 500g
• - Forest Whole Foods Organic White Quinoa
• 250G Mushroom Button 250G
• - Amoy Dark Soy Sauce
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• Bunch Spring Onion (Bunch)
• 100G Top-Op Black Till Sesame Seeds 100g
• 250G Special Ingredients Isomalt Powder, 250G

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. Cook the quinoa in a pot with double the amount of water over medium heat until fluffy, approximately 15 minutes.
3. 3. Slice the button mushrooms and chop the garlic, ginger, and spring onions finely.
4. 4. Heat olive oil in a skillet over medium heat and sauté the garlic and ginger until fragrant.
5. 5. Add the sliced mushrooms to the skillet and cook until browned and tender, stirring occasionally.
6. 6. Toss in the Spice Kitchen Curry Blend Trio and soy sauce, mixing well to coat the mushrooms evenly.
7. 7. Peel and julienne the mooli radish and chayote squash, and steam them lightly until tender yet crisp.
8. 8. Fluff the cooked quinoa and basmati rice together in a large bowl, mixing thoroughly.
9. 9. Layer the steamed vegetables over the quinoa-rice mix, followed by the spiced mushrooms.
10. 10. Garnish the bowl with chopped spring onions and a sprinkle of sesame seeds for added crunch.
11. 11. Drizzle with a touch more soy sauce if desired, and serve warm for a satisfying dinner.