Today I am sharing with you one of my absolute favorite grain bowl recipes. This has been a go-to of mine for a while now because it’s healthy, easy and so delicious! I love to make this recipe for a lunch at home or a quick and easy dinner. Matthew likes it too because even though it’s meat-free, it’s hearty with the egg and cheese. You could omit those two items, though, and make it vegan, if you wish! I hope you make my Healthy Mushroom Grain Bowl and enjoy it too!

A Healthy Mushroom Grain Bowl

serves 2

INGREDIENTS

1 cup of cooked farro or quinoa (cooked according to the package)

olive oil

1 zucchini, sliced into half moons

1 cup sliced mushrooms – about 3/4 small carton 

2 handfuls of spinach

2 eggs

2 ounces feta cheese, crumbled

1/4 red onion, thinly sliced. Sometimes I’ll quickly pickle them by soaking the slices in 3/4 cup apple cider vinegar with a pinch of salt and sugar {or sliced plain!} 

2 tablespoons toasted pine nuts

2 tablespoons parsley or basil leaves

salt and pepper, to taste

DIRECTIONS

Start by cooking farro or quinoa according to package and set aside.

Add 1 tablespoon olive oil to a pan. Once hot, add sliced zucchini and mushrooms. Stir frequently and cook until golden, about 5 minutes. Add spinach and cook until wilted, about 1 minute. Meanwhile, toast pine nuts until golden, making sure not to burn them, about 3-4 minutes. Remove from heat and add to a separate bowl. Add 1 tsp of olive oil back to the pan. Once warm, add eggs and fry to liking. I make mine over easy so that the yolk can be a sauce in the bowl {so good!}.

Add warm farro/quinoa to serving bowls {I used a combination of both since I had them on hand}. Top with veggie mixture, fried egg, and add pine nuts, feta cheese, red onions, and parsley/basil.

I absolutely love warm and hearty recipes, especially around autumn. As I mentioned, this is one of my go-to dishes and I hope you love it too! If you are looking for some other hearty recipes for fall try my Tuscan White Bean Soup or this Linguine with Zesty Breadcrumbs recipe! Both of those are always on my fall cooking list too!

xox