Sautéed Mushroom & Apple Grain Bowl

Grain bowls have become a casual American dinner staple, mixing hearty bases with seasonal produce. This one leans on earthy sautéed cremini mushrooms and crisp Honeycrisp apple over quinoa, with roasted delicata squash for sweet-savory contrast.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 52g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 cup dry quinoa
• 2 cups vegetable broth
• 10 oz cremini mushrooms
• 1 large Honeycrisp apple
• 1 medium delicata squash
• 1 shallot
• 1/4 cup chopped fresh parsley
• 1 tsp fresh thyme
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 cup toasted pumpkin seeds
• 3/4 tsp salt
• 1/2 tsp black pepper
• 3 cups baby arugula

Instructions

1. 1Rinse the quinoa under cold water, then combine it with the vegetable broth in a small saucepan; bring to a boil, cover, reduce heat to low, and simmer 15 minutes until the liquid is absorbed and grains are fluffy.
2. 2While the quinoa cooks, preheat the oven to 425°F; halve the delicata squash lengthwise, scoop seeds, slice into 1/2-inch half-moons, toss with a drizzle of olive oil, salt, and pepper, and roast on a sheet pan 18 to 20 minutes until tender and edged with caramel.
3. 3Wipe and slice the mushrooms, thinly slice the shallot, and core and thinly slice the apple (leave the skin on for color and crunch).
4. 4Heat a large skillet over medium-high heat with the remaining olive oil; add the mushrooms and cook 5 minutes until they release moisture and start to brown.
5. 5Add the shallot and thyme; continue sautéing 3 minutes until the shallot softens and mushrooms are deeply golden.
6. 6In a small bowl whisk together the apple cider vinegar, Dijon, maple syrup, salt, and a grind of pepper to make a bright dressing.
7. 7Fluff the finished quinoa with a fork and divide it among four bowls; top each with baby arugula.
8. 8Arrange the roasted delicata, sautéed mushrooms, and fresh apple slices over the greens and grains.
9. 9Drizzle the dressing evenly over each bowl, then scatter chopped parsley and toasted pumpkin seeds on top.
10. 10Serve immediately while the mushrooms and squash are still warm against the cool crisp apple and peppery arugula.