This quinoa with mushrooms and spinach is packed with flavor and super easy to make. It can be used as either a main or a hearty side dish. This versatile dish also only takes 25 minutes to cook.
I remember when quinoa was the "It" food. Suddenly every recipe contained quinoa and it was all over menus in restaurants. Seems like it's not a popular as it once was and it's a shame. Quinoa is a great rice substitute and is full of protein and fiber.
This dish is nice and light and full of flavor. It's super versatile and can be changed up with different vegetables.
I love the umami flavor the mushrooms bring to this dish. For more mushroom recipes, try my oven baked mushroom jerky and tofu mushroom stir fry.
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Why You'll Love This Recipe
- Quick to make: Start to finish you can have dinner ready in just over 30 minutes.
- Nutritious: This dish is full of protein and fiber.
- It's versatile: This recipe is easy to make and tastes great with other vegetables (like chopped broccoli!) as well. It works as both a main and side dish.
Ingredient Notes
- Quinoa - Rinse quinoa well in a fine mesh sieve.
- Onion - I use yellow onion but a white onion would work too.
- Mushrooms - Use any kind of fresh mushrooms you like. I usually use white button or baby bella mushrooms. Cremini mushrooms and shiitake mushrooms are also delicious.
- Baby Spinach - If you use baby spinach, you don't need to chop it as the leaves are already small and the stems are thin. If you're using regular spinach, chop it into smaller pieces. You may also want to remove any tough stems.
- Red pepper flakes (optional) - A sprinkle of red pepper flakes adds a little spice but it can easily be left out.
Please see the recipe card below for the full list of ingredients and amounts needed.
If you want to cook with more spinach, try out my air fryer spinach chips. Crispy, salty, and good for you!
Variations
I love spinach and mushrooms but this recipe is very versatile. You can switch or add almost any extra veggies you like. Some other veggie options to try are:
- Green peppers and onions
- Asparagus
- Broccoli and red bell pepper
- Peas
- Black beans or white beans and corn
- Green onions
- Cubed baked tofu
How To Make Quinoa With Mushrooms and Spinach
Step 1: To start, melt butter in medium saucepan over medium-high heat. Add rinsed quinoa to the melted butter and cook for 3 minutes, stirring occasionally. It's really important to rinse the quinoa before using it or it can taste bitter.
Step 2: Add the vegetable stock, stir well, and bring to a boil. Cover the pot, lower heat, and simmer for about 10 min.
Step 3: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add in the chopped onions and cook for 4 minutes. Stir in the garlic and chopped mushrooms and cook for 5 minutes more.
Step 4: Add the spinach and cook for about 5 more minutes. I prefer using baby spinach as it's already the perfect size and doesn't have any tough stems. Season with salt and pepper.
Step 5: Once the quinoa is finished cooking, fluff with a fork.
Step 6: Stir in the spinach and mushroom mixture and add more salt and pepper if needed and sprinkle with red pepper flakes, if using. Serve and enjoy!
Quinoa With Spinach Recipe and Storage FAQs
Store leftover quinoa in an airtight container in the refrigerator for up to 4 days.
I prefer cooking with fresh mushrooms but it's also convenient to have dried mushrooms on hand. You can definitely use rehydrated dried mushrooms if that's what you have.
Yes, according to Healthline, quinoa is super healthy and great as a main or side dish. One cup of cooked quinoa has about 8 g protein and 5 g fiber.
As white quinoa is lighter and fluffier than red quinoa, it's the type I like to use. But the choice is yours.
More Veggie Dinner Recipes
If you tried this Quinoa With Mushrooms and Spinach Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Quinoa with Mushrooms and Spinach
Ingredients
- 1 tablespoon butter (regular or non-dairy)
- 1½ cups quinoa, rinsed
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 8 oz. mushrooms, chopped
- 2 cloves garlic, minced
- 3 cups baby spinach
- ¼ teaspoon salt
- ¼ teaspoon pepper
- red pepper flakes optional
Instructions
- Melt butter in medium saucepan over medium-high heat. Add rinsed quinoa to the melted butter and cook for 3 min., stirring occasionally.
- Add the vegetable broth, stir well, and bring to a boil. Cover the pot, lower heat, and simmer for 10 min.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and cook for 4 min.
- Add garlic and mushrooms and cook for 5 min. Add spinach and cook for 5 min. Season with salt and pepper.
- Fluff the cooked quinoa with a fork and stir in the cooked vegetables. Adjust seasoning as needed and sprinkle with red pepper flakes, if using.
- Store quinoa in an airtight container in the fridge for up to 5 days.
Equipment
- Medium saucepan with lid
- Skillet
Notes
- Quinoa MUST be rinsed before cooking or it will taste bitter.
- Serve with optional parmesan cheese.
- The red pepper flakes are optional but add a nice spice.
Jen says
This is such a healthy meal that's also super tasty. I usually make it with mushrooms and spinach but I've also thrown in other veggies to mix it up. Definitely my favorite way to make quinoa.