Mushroom Asada Quinoa Bowl


Enjoy this Quinoa Bowl by @basilandbiceps. We used Ancient Harvest Harmony Quinoa to make this dish.


Portobello Mushroom Asada


2 Portobello mushrooms, cut in julienne
1 juice of lime
4 to 6 chopped garlic cloves
¼ cup chopped cilantro
1 tsp cumin seed
½  tsp salt
½ tsp pepper

Refried Black Beans

2 cans organic black beans, drained and rinsed
1 cup water
2 jalapeños
½ chopped red onion
6 garlic cloves
salt and pepper to taste
1 tsp cumin seed

Kale Salad

4 cups chopped kale, destemmed
⅓ cup cashews
¼ cup water
3 tbsp avocado oil
½ cup cilantro
2 garlic cloves
salt and pepper to taste


1 cup Ancient Harvest Harmony Quinoa, raw
1 Red bell peppers, cut in julienne
1 Yellow bell peppers, cut in julienne
1 avocado
A few cilantro leaves


For mushrooms:

Wash and slice up mushrooms, add everything to a parchment lined baking dish. Bake in oven for 25 minutes at 425F until tender.

For beans:

First rough chop red onion, jalapeños, and garlic add to heated pan with a little oil on medium heat. Cook until veggies softened, and jalapeños begin to blister, add in remaining ingredients, and let cook for 20 minutes. Transfer everything to a blender, blend on high or until beans for smooth.

For quinoa:

Bring together quinoa and water to boil on the stove, reduce to low, then cook for 20-25 minutes or until all liquid is gone and quinoa is fluff.

To assemble:

First, blend all kale dressing ingredients together then pour over kale + massage kale until tender, add kale to a bowl, along with cooked quinoa, mushrooms, sliced avocado, refried black beans, and roasted peppers + enjoy 🙂

Servings: 4