Quinoa Bowl with Sautéed Shiitake and Avocado

This bowl combines the lightness of quinoa with the umami flavor of shiitake and the creaminess of avocado for a nutritious and delicious meal.

Ingredients (per 1 person):

• 80g raw quinoa
• 160ml water (or vegetable broth)
• 80g dried sliced IoBoscoVivo shiitake mushrooms
• 1 tablespoon L'Agrumeto extra virgin olive oil
• 1 finely minced garlic clove
• 1/2 ripe avocado, sliced or diced
• 1 tablespoon soy sauce (or tamari)
• 1 teaspoon lemon juice (optional)
• Sesame seeds (optional)
• Fresh chopped herbs (parsley, chives)

Preparation:

Rinse the quinoa thoroughly under running water. In a small pot, bring the water (or broth) to a boil. Add the quinoa, reduce heat, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy. Let it rest, covered, for a few minutes, then fluff with a fork.

Place the dried shiitake mushroom slices in a bowl with warm water for at least 20-30 minutes, until softened. Drain and gently squeeze to remove excess water. Reserve the soaking water: filter it and set aside.

In a pan, heat the extra virgin olive oil over medium heat. If using, add the minced garlic and sauté for a few seconds without burning it. Add the rehydrated shiitake mushrooms and sauté for about 5-7 minutes, stirring frequently, until they are tender and slightly golden. If necessary, add a little of the mushroom soaking water to prevent them from drying out too much.

In a bowl, arrange the cooked quinoa as the base. Add the avocado slices or cubes and the sautéed shiitake mushrooms.

Season the bowl with soy sauce. If you like, you can add a teaspoon of lemon juice for a touch of freshness.

Sprinkle with sesame seeds and fresh chopped herbs.

Enjoy your quinoa bowl with shiitake and avocado immediately!

For a richer version, you can add a source of protein such as sautéed tofu, roasted chickpeas, or a hard-boiled egg.