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Quinoa Power Bowl Recipe

Name: Gocha's Breakfast Bars Quinoa Power Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cups dry quinoa (rinsed); 2 cups water or low-sodium vegetable broth; 1 tbs extra-virgin olive oil; 1 tsp salt; 8 oz mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and sliced; 1 tbs extra-virgin olive oil; 1 tsp garlic (minced); 1 tsp fresh thyme or dried thyme; 1 tsp salt; 1 tsp black pepper; 1 cups cherry tomatoes (halved); 1 cups English cucumber (diced); 1 cups mixed onions (thinly sliced red and sweet onion); 6 pieces red cherries (pitted and halved) - optional sweet garnish; 2 tbs fresh parsley (chopped); 3 oz crumbled feta cheese; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 tsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 tsp dried oregano; 0.5 tsp salt; 0.5 tsp black pepper

Inspired by Gocha's Breakfast Bar

Time35m

Serves2

Topped with tomatoes, cucumbers, feta cheese, mixed onions, color mushrooms, and red cherry.

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Ingredients

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Quinoa Base

1 cups dry quinoa (rinsed)

2 cups water or low-sodium vegetable broth

1 tbs extra-virgin olive oil

1 tsp Celtic sea salt

Roasted/ Sautéed Mushrooms

8 oz mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and sliced

1 tbs extra-virgin olive oil

1 tsp Garlic (minced)

1 tsp fresh thyme or dried thyme

1 tsp Celtic sea salt

1 tsp black pepper

Fresh Vegetables & Garnishes

1 cups cherry tomatoes (halved)

1 cups English cucumber (diced)

1 cups mixed onions (thinly sliced red and sweet onion)

6 pieces red cherries (pitted and halved) - optional sweet garnish

2 tbs Fresh parsley (chopped)

Feta & Dressing

3 oz crumbled feta cheese

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tsp Dried oregano

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Quinoa Base

Rinse and Cook

Rinse 1 cup dry quinoa under cold water in a fine-mesh sieve until water runs clear to remove bitterness. Drain well.

In a medium saucepan, combine rinsed quinoa, 2 cups water or low-sodium vegetable broth, 1 tablespoon olive oil, and 1 teaspoon salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes or until liquid is absorbed and quinoa is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a shallow bowl to cool slightly while you prepare the other components.

Roasted/ Sautéed Mushrooms

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add sliced mixed mushrooms and spread into an even layer; let cook undisturbed for 2–3 minutes to develop color.

Stir mushrooms, add 1 teaspoon minced garlic, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon black pepper. Continue to sauté for another 3–4 minutes until mushrooms are golden and any released liquid has evaporated.

Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

Fresh Vegetables & Garnishes

Prepare the vegetables: halve cherry tomatoes, dice the cucumber, thinly slice mixed onions (a mix of red and sweet onion), chop parsley, and pit & halve red cherries if using.

If you prefer milder onion flavor, soak the sliced onions in cold water for 5–10 minutes, then drain and pat dry before adding to the bowl.

Feta & Dressing

Make the dressing: in a small bowl or jar combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk or shake until emulsified.

Taste and adjust acidity or seasoning as desired.

Crumble 3 ounces feta and set aside for topping.

Assembly

Divide the warm quinoa between 2 bowls (about 2 servings per recipe).

Arrange toppings in sections or mixed: spoon sautéed mushrooms, halved cherry tomatoes, diced cucumber, sliced mixed onions, halved red cherries (optional), and sprinkle chopped parsley around/over the quinoa.

Drizzle the dressing evenly over each bowl (about half the dressing per bowl). Crumble feta over the top.

Finish with an extra drizzle of olive oil or a squeeze of lemon if desired. Serve immediately while quinoa and mushrooms are slightly warm, or chill for 15–20 minutes for a cooler bowl.