- Why did the quinoa stay hard?
- Likely there wasn't enough water under it, or you took the lid off too soon. Let it rest in the steam after cooking.
- What if the mushroom releases water instead of frying?
- You put too many mushrooms in the pan at once, or the heat was too low. Fry in batches over high heat.
- Can it be made ahead?
- Yes, ingredients keep separately in the fridge for 2-3 days, but it's worth assembling fresh.
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Black Pudding and Chorizo Frittata
Tomato and Pepperoni Stromboli
Ginger japchae
Rustic mixed-in crackling scones
Cinnamon and Oat Bundt Cake
Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
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Spiced cauliflower and pea samosas
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Mushroom & Quinoa Buddha Bowl
The concept of a Buddha bowl is built on balance: the harmony of different textures and flavours meeting on the plate creates the experience. Quinoa, the ancient grain of the Incas, provides a great base with its nutty flavour, complemented by the sweetness of oven-caramelised sweet potato and earthy nature of mushrooms. This dish is not only attractive to the eye with its diversity, but also plays an exciting game in the mouth due to the varied cooking techniques – frying, roasting, and boiling.
Ingredients
200
g
Quinoa (dry)
150
g
Button mushrooms
200
g
Sweet potato
100
g
Fresh spinach
150
g
Cooked chickpeas (tinned or pre-cooked)
1
piece
Red onion
2
cloves
Garlic
3
tbsp
Olive oil
1
tsp
Salt
0.5
tsp
Ground black pepper
1
tsp
Whole cumin seeds
1
tbsp
Fresh lemon juice
1
tbsp
Sesame seeds
Shopping List (0)
Equipment Needed
- Fine mesh sieve (for washing quinoa)
- Medium saucepan with lid
- Baking tray with parchment paper
- Frying pan (preferably heavy-bottomed)
- Chopping board and sharp knife
- Large mixing bowl
Allergen Information
Sesame seeds
Instructions
1
✓
Place the quinoa in a fine-mesh sieve and rinse thoroughly under running cold water for at least 1-2 minutes, rubbing the grains with your fingers.
Tip: The quinoa surface has a bitter coating (saponin) which needs washing off, otherwise it can spoil the taste of the dish.
2
✓
Put the quinoa in the saucepan, cover with double the amount of water, salt, and bring to boil. Then reduce heat to low, cover, and cook for 15 minutes until water disappears and little white 'tails' emerge from the grains.
Tip: Under the lid, steam does the hard work, ensuring the result is fluffy (starch gelatinisation).
3
✓
Preheat oven to 200°C. Peel the sweet potato and cut into 2x2 cm cubes.
Tip: Cutting to uniform size ensures every cube cooks through at the same time.
4
✓
Toss the sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the baking tray lined with parchment so they don't touch, then roast for 20-25 minutes until edges start to brown and smell fragrant.
Tip: If cubes touch, escaping steam will make them steam rather than roast (Maillard reaction inhibition).
5
✓
Finely chop the red onion, crush the garlic. Clean and slice the mushrooms.
Tip: Never soak mushrooms in water as they act like sponges. Clean only with a brush or kitchen paper.
6
✓
Heat 1 tablespoon oil in the frying pan over medium heat and sweat the onion until translucent.
Tip: Salting helps release moisture from the onion, so it softens faster (osmosis).
7
✓
Add the mushrooms and increase heat to high. Fry without stirring until they turn golden brown and squeak.
Tip: High heat and patience (not stirring) is the secret to crispy, tasty mushrooms.
8
✓
Stir the chickpeas, crushed garlic, and cumin seeds into the mushrooms. Fry together for 2-3 minutes until the garlic smell rises.
Tip: Always add garlic at the end, as it burns in moments at high heat and becomes bitter.
9
✓
If you like wilted spinach, throw into the hot pan after turning off the heat, and let it collapse in the residual heat.
Tip: Spinach cell walls collapse under heat, so a huge pile becomes a handful (water loss).
10
✓
Assemble the bowl: pile the quinoa, roasted sweet potato, mushroom ragout, and spinach next to each other.
Tip: For visual experience, place colours (orange, brown, green, white) contrastingly.
11
✓
Drizzle with lemon juice and remaining olive oil, finally sprinkle with sesame seeds.
Tip: Acid (lemon) highlights and 'wakes up' the earthy and fatty flavours in the dish.
Recipe FAQ
Ingredients
- 200 g Quinoa (dry)
- 150 g Button mushrooms
- 200 g Sweet potato
- 100 g Fresh spinach
- 150 g Cooked chickpeas (tinned or pre-cooked)
- 1 piece Red onion
- 2 cloves Garlic
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Whole cumin seeds
- 1 tbsp Fresh lemon juice
- 1 tbsp Sesame seeds