Savory Mushroom and Bell Pepper Quinoa Bowl

Preparing the Quinoa Base Rinse the quinoa under cold water. In a saucepan, combine quinoa, vegetable broth, olive oil, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is fluffy and cooked through.

Sauteing the Mushroom and Bell Pepper Mix In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add sliced mushrooms, julienned red and yellow bell peppers, soy sauce, smoked paprika, cumin, and chili flakes. Cook until vegetables are tender, about 8-10 minutes. Finish with balsamic vinegar and stir to combine.

Assembling the Quinoa Bowl In serving bowls, layer the cooked quinoa as the base. Top with the sautéed mushroom and bell pepper mix. Garnish with fresh herbs like parsley or cilantro if desired.