Cheezy Quinoa Millet Bowl with Spinach, Beans and Corn

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It’s time for a healthy bowl, and I thought I’d just try some random concoctions as most times, they turn out super awesome! Also, I really wanted to make more quinoa since it’s been such a long time since I’ve cooked anything like that!

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BTW I still refuse to pronounce it keenwah, it will always be “quin-no-a” to me, pronounced the way it’s spelt, because I’ve been pronouncing it that way for so long without even realising, until one day, someone said it on a video which shocked the crap out of me!

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I’m really enjoying experimenting with different flavours, as I usually make these kinds of rice and veggie bowls with an Asian flavour, but this one is pretty different because it uses spices like oregano and vegan cheese. So you will find that the flavours differ quite a lot!

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I used Trader Joe’s melty vegan mozzarella shredded cheese, that has this awesome cheese flavour which I rarely find in other vegan cheeses, but you can use anything you find. Another great brand I know of is Daiya, which I know would also work really well here!

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Cheezy Quinoa Millet Bowl with Spinach, Beans and Corn

Quinoa
1 cup quinoa
1/4 cup millets
2 cups vegetable broth/water

Other Ingredients
1 tablespoon extra light olive oil
1 small yellow onion
1 clove garlic
1/2 cup frozen corn
4-5 fresh shiitake mushrooms
A large handful baby spinach
1/2 teaspoon Himalayan/sea salt
1/4 cup vegan mozzarella cheese (I used Trader Joe’s vegan mozzarella style shreds)
1 can pinto beans, drained and rinsed
2 tablespoons hemp hearts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
A few sprinkles red pepper flakes

Quinoa: Turn the heat on high and bring the quinoa and broth to a boil, for about 4-6 minutes. Then, turn the heat to medium low (3-4) and simmer for about 20-25 minutes until the quinoa and millets are cooked.

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Vegetables: Be sure to wait a little while and have the quinoa almost cooked before starting.

Finely dice the onion into little cubes and chop the garlic into small pieces. Put it in the frying pan with a tablespoon of extra light olive oil.

Meanwhile, remove the stem from the shiitake mushrooms and dice it into small pieces and combine it with the corn. Slice your baby spinach into strips and set them aside.

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Turn the heat on medium high (5-6) and cook the onions for about 12 minutes, then add the corn and shiitake mushrooms. Cook for another 3 minutes and add the spinach and salt. Stir it around for a couple of minutes.

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Then, add the cooked quinoa, vegan mozzarella cheese, the pinto beans (drain them, rinse with water and drain very well before adding), hemp hearts, garlic powder, onion powder, oregano, thyme and red pepper flakes.

Stir and make sure everything is even. Cook for a final 6 minutes and serve.

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Cheezy Quinoa Millet Bowl with Spinach, Beans and Corn
Serves: 3
 

Ingredients
Quinoa
  • 1 cup quinoa
  • ¼ cup millets
  • 2 cups vegetable broth/water
Other Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • ½ cup frozen corn
  • 4-5 fresh shiitake mushrooms
  • A large handful baby spinach
  • ½ teaspoon Himalayan/sea salt
  • ¼ cup vegan mozzarella cheese (I used Trader Joe’s vegan mozzarella style shreds)
  • 1 can pinto beans, drained and rinsed
  • 2 tablespoons hemp hearts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • A few sprinkles red pepper flakes

Instructions
  1. Quinoa: Turn the heat on high and bring the quinoa and broth to a boil, for about 4-6 minutes. Then, turn the heat to medium low (3-4) and simmer for about 20-25 minutes until the quinoa and millets are cooked.
  2. Vegetables: Be sure to wait a little while and have the quinoa almost cooked before starting.
  3. Finely dice the onion into little cubes and chop the garlic into small pieces. Put it in the frying pan with a tablespoon of extra light olive oil.
  4. Meanwhile, remove the stem from the shiitake mushrooms and dice it into small pieces and combine it with the corn. Slice your baby spinach into strips and set them aside.
  5. Turn the heat on medium high (5-6) and cook the onions for about 12 minutes, then add the corn and shiitake mushrooms. Cook for another 3 minutes and add the spinach and salt. Stir it around for a couple of minutes.
  6. Then, add the cooked quinoa, vegan mozzarella cheese, the pinto beans (drain them, rinse with water and drain very well before adding), hemp hearts, garlic powder, onion powder, oregano, thyme and red pepper flakes.
  7. Stir and make sure everything is even. Cook for a final 6 minutes and serve.


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