Quinoa and black rice with shiitake mushrooms and prebiotic-rich veg

Quinoa and black rice recipe

Quinoa and black rice with shiitake and prebiotic-rich veg

The combination of quinoa and black rice (two wholegrains) with shiitake provides satisfying levels of protein for a plant-based meal. Shiitake mushrooms have a pleasant meaty texture and are nutritional bomb. They contain a substance, beta-glucans that help reduce inflammation and supports the immune system in the gut. Finally, the addition of 3 prebiotic-rich vegetables, leeks, cauliflower and asparagus makes it a gut-friendly meal.
Cook Time 45 minutes
Course Main Course
Cuisine Gut-friendly, Healthy
Servings 4


  • 300 g quinoa
  • 100 g black rice
  • 1 punnet shiitake mushrooms
  • 2 medium cauliflowers
  • 4 leeks
  • 2 bunches asparagus
  • 4 tbsp extra virgin olive oil
  • 50 g butter
  • 2 tsp nutmeg
  • 1 tbsp dill fresh


  • Boil the black rice and quinoa in separate pans according to manufacturer's instructions. When tender but still firm, rinse under water to stop them from further cooking. Reserve
  • Clean and chop the mushrooms. Brown them with a little olive oil and half of the butter until tender.
  • Chop the cauliflower in even chunks and boil until tender. Mash with a fork or blender with the remaining of the butter and nutmeg. Season to taste.
  • Clean the leeks, chop them sideways. Roast them in the oven with a litlle olive oil for 15min.
  • Pan fry the asparagus over a medium-high heat with olive oil for 5minutes.
  • Using a decorating ring, place the quinoa at the bottom, then add the black rice and mushrooms. Serve the cauliflower puree on the side, leeks and asparagus. Dill to decorate.
Keyword gut-friendly recipe, microbiome-boosting recipe, plant-based family meal, plant-based recipe

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