Quick Veggie Quinoa Bowl
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Serves: 2-3


Recipe and Image Source: Health Coach Philly


  • 1 pack frozen quinoa (or cook 1-1.5 cups of dry quinoa)
  • 1 small pack mushrooms (I used a mixture of shiitake and baby bellas here), cleaned and sliced
  • 3 tbsp tamari
  • 1-2 tbsp coconut oil
  • ¼ onion, diced (optional)
  • 1 clove garlic, minced (optional)
  • 2 cups fresh spinach
  • 2-3 tbsp nutritional yeast
  • ⅓ cup unsweetened almond milk


  1. Cook quinoa (instructions on package).
  2. Heat a small pan to medium. Add the coconut oil, (onions and garlic if using), mushrooms and tamari.
  3. Cook the mushrooms to your liking. I like to cook them for about 7 minutes until they are a bit dark and chewy and full of flavor. If the extra water from the mushrooms doesn't cook off, drain a bit into the sink before you continue with step 4.
  4. Stir in the quinoa, spinach, almond milk and nutritional yeast and cook for another 1-2 minutes until the spinach wilts a bit, the milk and yeast have combined nicely and all of the flavors have come together.

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