Mushroom and Bone Broth Quinoa Bowl

This Mushroom and Bone Broth Quinoa Bowl is a comforting yet low-calorie vegetarian lunch option. The umami-rich mushrooms combined with the nourishing bone broth create a flavorful base, while the quinoa adds a satisfying texture. Enhanced with fresh herbs and a splash of lemon, this dish balances traditional flavors with a modern twist, making it both wholesome and appealing.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups low-sodium bone broth
• 1 cup mushrooms, sliced (shiitake or cremini recommended)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the bone broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
2. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and sliced mushrooms to the skillet. Sprinkle with dried thyme, salt, and pepper. Cook until the mushrooms are tender and browned, about 7-10 minutes.
4. Once the quinoa is cooked, fluff it with a fork and stir in the lemon juice.
5. Combine the quinoa with the sautéed mushroom mixture, mixing well to combine.
6. Serve warm, garnished with fresh parsley.