Quinoa Bowl with Avocado, Pleurotus Mushrooms and Black Beans
A hearty quinoa bowl packed with creamy avocado, black beans, sautéed pleurotus mushrooms and fresh tomato
INGREDIENTS
For the Toppings:
- 2 Ripe avocado
- 3 Ripe medium tomatoes
- 250 g Pleurotus mushrooms
- 2 tbsp Olive oil
- 400 g Cooked black beans
- 1 Medium onion
- 3 cloves Garlic
- 1 tbsp Tomato concentrate
- 3 leaves Bay leaf
- Dried thyme, to taste
- Oregano, to taste
- Salt, to taste
- Ground black pepper, to taste
- Lemon juice, to taste
For the Quinoa Base:
- 200 g Quinoa
- 1 Lemon zest
- 4 leaves Mint
- Water, to taste
- Salt, to taste
INSTRUCTIONS
For the Toppings:
- 1 Wash the tomatoes well and cut into small dice. Set aside in a bowl with a pinch of salt and a drizzle of olive oil (optional).
- 2 Halve the avocados, remove the pits and slice each half lengthwise. Drizzle with a few drops of lemon juice to prevent browning. Set aside.
- 3 Heat half the olive oil in a large frying pan over medium-high heat. When hot, add the pleurotus mushrooms, season with salt and pepper and toss until nicely browned on all sides. Remove from the pan and slice into wide strips. Set aside.
- 4 In the same pan, heat the remaining oil, add the chopped onion and bay leaves and sauté until the onion becomes translucent.
- 5 Add the minced garlic and cooked black beans, then stir in the thyme, oregano, salt, pepper and tomato concentrate. Cook over low heat for about 10 minutes, stirring occasionally. Remove the bay leaves before serving.
For the Quinoa Base:
- 1 Place the quinoa in a saucepan and cover with water.
- 2 Add the lemon zest, mint leaves and a pinch of salt.
- 3 Bring to a gentle boil over medium heat and cook until the quinoa has absorbed the water and is tender.
- 4 Remove from the heat, discard the lemon zest and mint leaves, fluff the quinoa with a fork and set aside.
For Assembling the Bowl:
- 1 Divide the cooked quinoa among the bowls.
- 2 Top with the sautéed mushrooms, black beans, diced tomato and sliced avocado.
- 3 Serve.
