Immune Boosting Cinnamon Bowl (Printable Version)

A hearty bowl of grains, earthy mushrooms, and cinnamon with vibrant, warming flavors and nourishing spices.

# Ingredient List:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 1 cup farro (or brown rice for gluten-free), rinsed
03 - 3 cups vegetable broth or water

→ Vegetables & Mushrooms

04 - 2 tablespoons olive oil
05 - 1 small red onion, finely diced
06 - 3 cloves garlic, minced
07 - 10 ounces mixed mushrooms (cremini, shiitake, oyster), sliced
08 - 1 cup loosely packed baby spinach
09 - 1 medium carrot, julienned or grated
10 - 1/2 cup red bell pepper, diced

→ Immune-Boosting Flavors & Seasonings

11 - 1 teaspoon ground cinnamon
12 - 1 teaspoon ground turmeric
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon sea salt, or to taste
15 - 1/4 teaspoon crushed red pepper flakes (optional)
16 - 2 teaspoons fresh ginger, grated
17 - Juice of 1/2 lemon

→ Garnishes

18 - 2 tablespoons pumpkin seeds (pepitas), toasted
19 - 2 tablespoons fresh parsley or cilantro, chopped

# How to Make It:

01 - Combine quinoa and farro with vegetable broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 18–20 minutes until grains are tender and liquid is absorbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté the diced red onion for 2–3 minutes until translucent.
03 - Stir in minced garlic, grated ginger, and julienned carrots. Cook for 2 minutes until fragrant.
04 - Add sliced mushrooms and diced red bell pepper. Sauté for 5–7 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
05 - Stir in cinnamon, turmeric, black pepper, sea salt, and red pepper flakes. Cook for 1 minute until spices become aromatic.
06 - Add baby spinach and cook until just wilted, about 1 minute.
07 - Mix cooked grains into the vegetable and mushroom mixture. Toss thoroughly to combine and heat through.
08 - Remove skillet from heat and stir in the juice of half a lemon.
09 - Divide the mixture into bowls and top with toasted pumpkin seeds and fresh chopped parsley or cilantro.

# Expert Advice:

01 -
  • It tastes like a warm hug while actually delivering immune support you can feel the next day.
  • Theres something magical about how cinnamon plays against mushrooms, creating depth without heaviness.
  • One bowl keeps you full and energized for hours, which makes it a weeknight lifesaver.
02 -
  • If your mushrooms release too much liquid, drain some off before adding the grains or everything gets soggy instead of cohesive.
  • Cinnamon in a savory context tastes completely different than in desserts, so that first spoonful might surprise you in the best way.
  • The lemon juice at the very end is non-negotiable, it's the difference between good and unforgettable.
03 -
  • Brown your mushrooms over medium-high heat without stirring constantly, they need contact with the pan to develop that deep color and flavor that makes everything taste better.
  • If you cant find farro, millet gives you a similar nuttiness and cooks in about the same time without the gluten concern.

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