Quinoa Bowls for the Soul

Ready to feed your gainz?

Happy #MealPrepMonday babes! ❤️

I am SO excited to share this recipe with you guys! It's been one of my go-to meals lately, and it is so incredibly easy and quick to make!

Another thing I love about this recipe is that it's completely customizable depending on your mood or dietary restrictions. Just pick your veggies, protein, sauce, and you're good to go! I've always been a seafood kinda gal, so I've been making my quinoa bowls with prawns, or prawns and scallops like you can see in the picture above. This is also an AMAZING microwave meal, so don't be afraid to make tons and stick it in the fridge to enjoy throughout the week! Below, you'll find the recipe for my usual bowl, but feel free to swap things out as desired 🥰

THE RECIPE

Ingredients:

✨ quinoa

✨ mushrooms sliced (I love to use shitakes)

✨ 1/2 an onion or 1 medium shallot diced

✨ baby spinach (I like baby spinach because it's tender and comes pre-washed!)

✨ juice of 1 lemon

✨ prawns

✨ oil/fat of your choice (I use butter to add richness to the flavour profile)

✨ garlic powder

✨ salt

✨ freshly cracked black pepper

✨ paprika/cayenne powder (optional)

Method:

1. Measure your desired amount of quinoa into a small pot, toast lightly on medium-low heat (a tip I picked up from my ✨boyfriend✨ that makes a world of a difference!)

2. Follow cooking instructions from the quinoa package, add salt.

3. Add a tablespoon of your desired cooking oil/fat to a saucepan on medium-low heat. Add shallots/onions to pan, and season with salt, pepper, and paprika. Once shallots/onions are translucent, add mushrooms to mixture. Add more salt, pepper, and paprika. Continue cooking on medium-low heat until shallots/onions are softened, and mushrooms are tender, stirring constantly.

4. Add mushroom mixture to quinoa. Squeeze in the juice of 1/2 a lemon. Mix to incorporate mushroom mixture and lemon juice.

5. Pat prawns dry with paper towel and de-vein if necessary. Season prawns with salt, pepper, garlic powder, paprika, and cayenne on both sides. Bring the same saucepan used for the mushrooms up to medium-high heat. Add a small knob of butter to the pan and place prawns. Cook until prawns curl up and become pink, about 2-3 minutes per side.

6. While the prawns are cooking, place spinach into a steamer with water, and add the juice of the remaining 1/2 a lemon. Lightly steam spinach.

7. To plate, divvy up quinoa as you desire into bowls or containers. Add the spinach and prawns on top of the quinoa. Bon appetit!🧡

I hope you guys give this recipe a try! It is honestly so light and delicious, you won't regret it. This recipe is good for about a week in the fridge too!

Enjoy LBCs!

xoxo,

Ange✨