Mushroom & quinoa bowl
Calorie controlled cooking spray
1 large, finely chopped
1 clove(s), finely chopped
600 g, button
½ teaspoons, level
Violife 100% Greek White Block
- Rinse the bulgur under cold water, then put into a pan with 600ml salted boiling water and bring to a simmer. Cover and cook for 15 minutes, then turn off the heat and drain any excess water. Allow to stand for 10 minutes with the lid on before fluffing up the grains with a fork.
- Meanwhile, mist a large frying pan set over a medium heat with cooking spray and fry the onion for 5 minutes, until softened. Add the garlic and mushrooms and fry for 3 minutes more, until soft. Season well, then add the cumin seeds and fry for another minute. Stir in the spinach and cover until wilted.
- When the bulgur wheat is ready, toss it through the mushroom mixture, along with the feta and most of the dill. Pour over the lemon juice, then divide between 4 bowls. Serve scattered with the zest and remaining dill, with the lemon wedges on the side.