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Mushroom Spinach Quinoa

Mushroom Spinach Quinoa: Your Easy Path to Healthy Meals

Mushroom Spinach Quinoa is a nutritious dish made with quinoa, spinach, and mushrooms, perfect for healthy meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa Substitute with brown rice if desired.
  • 2 cups Water
For Sautéing
  • 2 tablespoons Olive Oil Avocado oil can be used for a higher smoke point.
  • 4 cloves Garlic (minced) Swap with garlic powder if fresh isn't available.
  • 8 oz Cremini Mushrooms (thinly sliced) Can be replaced with button mushrooms if needed.
  • 2 cups Spinach Feel free to use kale for something heartier.
  • 2 tablespoons Soy Sauce Tamari makes a great gluten-free alternative.
  • 1/8 teaspoon Garlic Powder Optional depending on your taste preferences.
  • Salt and Pepper Adjust according to your dietary needs.
Optional Enhancements
  • Toppings Add baked tofu or teriyaki tempeh for a protein boost.
  • Additional Veggies Mix in bell peppers or zucchini for more variety.

Equipment

  • Medium saucepan
  • large sauté pan

Method
 

Step-by-Step Instructions for Mushroom Spinach Quinoa
  1. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of water. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  2. While the quinoa is cooking, place a large sauté pan over medium heat and add 2 tablespoons of olive oil. Allow the oil to warm for about 1-2 minutes.
  3. Add 4 minced garlic cloves and 8 ounces of thinly sliced cremini mushrooms to the hot pan. Sauté for approximately 2-3 minutes, stirring frequently.
  4. Stir in 2 cups of fresh spinach, 2 tablespoons of soy sauce, and a pinch of garlic powder (if using). Cook for an additional 1-2 minutes, stirring constantly.
  5. Once the spinach has wilted, add the cooked quinoa to the sauté pan with the mushroom and spinach mixture. Gently stir everything together for another 2 minutes over medium heat.
  6. Remove the pan from heat and season with salt and pepper to taste. Serve warm as a main dish or side.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 2.5mg

Notes

Ensure to rinse quinoa before cooking to eliminate saponins that can make it taste bitter. This dish tastes even better as leftovers.

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