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Toasted Quinoa Bowl With Chile Oil

This Toasted Quinoa Bowl is a unique and refreshing spin on the popular ingredient

Edgehill has served elevated Southern classics and Music City favorites in the popular Edgehill Village neighborhood since its opening in 2010. One of their most favored dishes, the Toasted Quinoa Bowl, is a unique and refreshing spin on the popular ingredient, made with toasted quinoa sautéed garlic, spinach, sun-dried tomatoes, mushrooms, feta cheese, walnuts, caramelized onions, and chile oil.


For the chili oil:

  • 4 Cups olive oil
  • 3 cloves garlic
  • 1 Tablespoon red pepper flakes
  • Salt, to taste
  • Pepper, to taste

For the quinoa bowl:

  • 3 Cups quinoa
  • 1 red onion, thinly sliced
  • 8 Ounces shiitake mushrooms, sliced
  • 1/2 Cup sundried tomatoes
  • 1 bunch spinach
  • 1/2 Cup feta cheese
  • 1/2 Cup toasted walnuts
  • Chile oil, for finishing


For the chili oil:

Bring 4 cups of olive oil to a simmer. Add 3 gloves of garlic, 1 tablespoon of crushed red pepper, and a dash of salt and pepper. Let mixture steep for 20 minutes, let cool, and filter out only the oil. Use to drizzle.

For the quinoa bowl:

Put 3 cups quinoa in the pot and toast dry for 3-4 minutes. Add 6 cups cold water and bring to a boil. Whisk to avoid clumps. Once the water is boiling, remove from heat, cover with lid, and let sit for 15 to 20 minutes.

Sauté thinly sliced red onion until caramelized. Add the sliced mushrooms, sun-dried tomatoes, and spinach. Sauté together until soft. Portion out quinoa until bowls and top with sautéed veggies, crumbled feta cheese, and toasted walnuts. Drizzle with chile oil.