Easy Quinoa with Mushrooms and Spinach
This quinoa dish if full of protein and flavor! It's super versatile and can be used as a main or side dish.
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Servings: 6 servings
Calories: 218kcal
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.
Nutrition
Calories: 218kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 599mg | Potassium: 412mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1722IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg
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https://theleafytable.com/quinoa-with-mushrooms-and-spinach/