Mushroom Spinach Quinoa
A wholesome and flavorful dish combining quinoa, tender mushrooms, and vibrant spinach, perfect as a side or main course in under 30 minutes.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed before cooking.
- 2 cups vegetable broth Can substitute with water.
- 1 cup mushrooms, sliced Use any preferred variety.
- 2 cups fresh spinach Washed prior to use.
- 1 tablespoon olive oil For sautéing.
- 2 cloves garlic, minced Can substitute with garlic powder.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
Instructions
Preparation
- Rinse the quinoa under cold water in a fine sieve and set aside.
- Slice the mushrooms, mince the garlic, and wash the fresh spinach.
Cooking the Base
- In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy.
Sautéing the Vegetables
- In a skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about one minute until fragrant.
- Add sliced mushrooms and cook, stirring occasionally, until tender and golden, about 5-7 minutes.
Adding Spinach
- Add fresh spinach to the skillet, stir, and cook for an additional 2-3 minutes until spinach wilts.
Combining Ingredients
- Fluff cooked quinoa with a fork and add to the skillet with sautéed mushrooms and spinach. Toss to combine.
Seasoning and Serving
- Add salt and pepper to taste, adjusting flavors as needed.
- Serve warm in a bowl or plate, or enjoy cold as a salad.
Notes
Store leftovers in an airtight container in the refrigerator for 4-5 days. Can also be frozen for up to 3 months. Reheat on medium heat with a splash of vegetable broth or water.