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Broccoli Avocado Quinoa Bowls Gluten-Free Recipe

Servings 2
Author Eric Lundy

Ingredients

  • Kosher salt and freshly ground pepper
  • 1-1/2 cups broccoli florets
  • 2-1/2 tablespoons extra-virgin olive oil divided
  • 6 ounces small button mushrooms halved or quartered, depending on size
  • 1 cup cooked quinoa
  • 1/2 avocado pitted
  • 1 to 2 tablespoons harissa

Instructions

  1. Bring a pot of water to a boil and add a tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 2 to 3 minutes. Drain, then toss florets in a bowl with 1 tablespoon of olive oil. Set aside.
  2. In a medium-large skillet over medium-high heat, warm 1 tablespoon of the olive oil until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 5 to 6 minutes. Season to taste with salt and pepper. Drizzle with the remaining 1/2 tablespoon olive oil.

  3. Divide the cooked quinoa, broccoli, and mushrooms between two bowls. Slice the avocado into 1/4-inch slices and divide the slices between the two bowls. Finish each serving with a dollop of harissa, plus a sprinkle of salt and a grind of pepper, if desired.