Four Peppercorn Blend

Recipe to try

Mushroom & Spinach Quinoa Bowl with Four Peppercorn Blend

Serves: 4

Ingredients

• ¼ teaspoon Four Peppercorn Blend
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups sliced mushrooms
• 2 cups baby spinach
• 1 tablespoon neutral cooking oil
• 1 cup dry quinoa, rinsed
• 2 cups water
• ¼ cup pumpkin seeds
• 2 tablespoons chopped fresh parsley

Method

1. Finely grind the peppercorns before measuring.
2. Mix the featured seasoning with the olive oil and lemon juice.
3. Simmer the quinoa in the water, covered, for 15 minutes. Rest off the heat for 5 minutes, then fluff.
4. Heat the neutral oil in a large skillet over medium heat. Add sliced mushrooms. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water. Stir in baby spinach and cook until wilted.
5. Divide the quinoa and vegetables between four bowls. Drizzle with the seasoning mixture and scatter over the pumpkin seeds and parsley.