No image

Mushroom Grijalva Grain Bowl

A roasted mushroom starter served over a bed of nutty quinoa, brightened with fresh herbs, creating a delightful dish that's perfect for any occasion.

Starter
Prep 20m · Cook 40m · Total 1h
10 ingredients

September brings a bounty of fresh mushrooms and grains, perfect for crafting a flavorful dish. The title playfully connects the triumph of Adelita Grijalva with the layered flavors of this bowl, while the roasted mushrooms echo the intensity of the political landscape. Just as the election results can shift dynamics, so too does the balance of flavors in this dish, making it a perfect conversation starter at any table. Inspired by Adelita Grijalva Wins Arizona House Seat in Special Election, Shrinking G.O.P. Majority and Jury Finds Ryan Routh Guilty of Trying to Assassinate Trump in Florida.

Instructions

  1. Preheat the oven to 200°C (390°F).
  2. In a saucepan, bring the water to a boil, add the rinsed quinoa, cover, reduce heat, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  3. While the quinoa cooks, toss the sliced mushrooms with olive oil, minced garlic, thyme, salt, and pepper on a baking sheet.
  4. Roast the mushrooms in the preheated oven for 20-25 minutes, or until golden and tender, stirring halfway through.
  5. Fluff the quinoa with a fork and divide it among four serving bowls. Top each bowl with the roasted mushrooms.
  6. Drizzle balsamic glaze over the mushrooms and sprinkle with chopped parsley before serving.