Photo of Mushroom & quinoa bowl by WW

Mushroom & quinoa bowl

5 - 10
PersonalPoints™ per serving
Total Time
30 min
5 min
25 min
We used button mushrooms in this super-easy grain bowl, but you can use any fresh variety you like


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


1 clove(s), finely chopped


600 g, button

Cumin seeds

½ teaspoons, level


280 g

Quinoa, Cooked

600 g

Violife 100% Greek White Block

100 g

Chives, Fresh

1 teaspoons


  1. 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.
  2. 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.
  3. 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.