Mushroom and Avocado Quinoa Bowl

Mushroom and Avocado Quinoa Bowl


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Who knew that sautéed mushrooms and avocados would taste so good together! Loaded with other nutritious veggies, this quinoa bowl recipe is a keeper.

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Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

2 servings


  • 1 cup of quinoa, cooked to directions and split between two bowls
  • 2 cups of baby portabella mushrooms
  • 2 avocados, pitted and sliced
  • 2 cups of chopped iceberg lettuce
  • 2 yellow bell peppers, chopped
  • 1 large red onion, diced
  • 1 cucumber, diced
  • 1 lime, halved
  • 3 tablespoons of butter
  • salt and pepper

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Heat butter oil over medium-high heat in a pan. Add mushrooms and sauté with salt and pepper for about 10 minutes.
Top each bowl of quinoa with buttered mushrooms, lettuce, bell peppers, red onion, cucumber and avocado slices.
Serve each bowl with a half of lime. Squeeze the juices before mixing it all up. Enjoy!

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