Mushroom Spinach Quinoa
A delightful mix of earthy mushrooms, fresh spinach, and nutty quinoa, this dish is a versatile option for a healthy main course or side.
Ingredients
Main Ingredients
- 1 cup quinoa Rinse before cooking to remove bitterness.
- 2 cups vegetable broth or water Using vegetable broth enhances the flavor.
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced You can use different types of mushrooms for varied flavors.
- 4 cups fresh spinach
- 1 teaspoon dried thyme For seasoning.
- to taste Salt and pepper
- optional grated Parmesan cheese or nutritional yeast for serving Use nutritional yeast for a vegan option.
Instructions
Preparation
- Rinse the quinoa under cold water to remove any bitterness. Drain well.
- In a pot, combine the quinoa and vegetable broth or water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed.
Cooking
- While the quinoa cooks, heat olive oil in a large skillet over medium heat.
- Add the diced onion to the skillet and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender, around 7-10 minutes.
- Add the fresh spinach to the skillet. Stir until it wilts down, about 2 minutes.
- When the quinoa is done, fluff it with a fork and combine it with the mushroom and spinach mixture.
- Sprinkle with dried thyme, salt, and pepper; toss gently to combine.
- Serve hot, adding grated Parmesan cheese or nutritional yeast if desired.
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Notes
Mushroom spinach quinoa shines best when served warm. Garnish with fresh herbs or a drizzle of balsamic reduction for extra flavor. It makes excellent leftovers.