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Bowl with Roasted Oyster Mushrooms, Quinoa, Cauliflower and Sour Cream Dip

By chef Gulasch

A balanced light bowl of pan-roasted vegetables and radishes served with quinoa. The whole dish is tied together by a light sour cream and mustard dressing.

21 min
Easy

6 min prep · 15 min cook

Bowl with Roasted Oyster Mushrooms, Quinoa, Cauliflower and Sour Cream Dip
530 kcal · per serving
Protein 19g Carbs 72g Fat 17g
Ingredients

What you will need

7 items · serves 1
  • Oyster mushrooms 75 g
  • Quinoa 70 g
  • Cauliflower 0.25 pcs
  • Sour Cream 2 tbsp
  • Red Onion 1 pcs
  • Radishes 30 g
  • Dijon Mustard 1 tbsp

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Method

Steps to cook

9 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥦✨

  2. Tear the oyster mushrooms. Tear the oyster mushrooms into smaller pieces.

  3. Break apart the cauliflower. Break the cauliflower into smaller florets.

  4. Slice the onion. Peel the onion and slice it into strips.

  5. Cut the radishes. Cut the radishes into quarters.

  6. Cook the quinoa. Cook the quinoa in salted water for about 15 minutes or according to the package instructions.

  7. Sauté the vegetables. In a pan with a little oil, sauté the cauliflower, oyster mushrooms and red onion for about 4–5 minutes over high heat until golden.

  8. Make the dressing. Mix the sour cream with Dijon mustard, season with salt, pepper and a little olive oil.

  9. Serve. Serve and drizzle with the mustard and sour cream dressing 🍽️✨

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