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Spinach Mushroom Quinoa Skillet

A warm and comforting dish that combines quinoa, earthy mushrooms, and fresh spinach. Perfectly adaptable with various vegetables, it's a wholesome meal for family gatherings or cozy nights at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup quinoa Rinse under cold water before cooking.
  • 2 cups vegetable broth Measured carefully to avoid mushiness.
  • 2 cups fresh spinach, chopped Can be substituted with kale.
  • 1 cup mushrooms, sliced Cook until softened and browned.
  • 1 unit onion, chopped Sauté until translucent.
  • 2 cloves garlic, minced Sauté along with onion.
  • 1 tablespoon olive oil For sautéing the vegetables.
  • to taste salt and pepper Adjust according to preference.
  • optional Parmesan cheese for topping Can be omitted for vegan version.

Method
 

Preparation
  1. Wash and chop the spinach, mushrooms, and onion. Mince the garlic as well.
Cooking
  1. In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil, then reduce the heat and cover. Allow it to simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  2. While your quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until they are fragrant and translucent, about 3 minutes.
  3. Toss in the sliced mushrooms and cook for an additional 5-7 minutes, stirring frequently, until they soften and brown.
  4. Once the quinoa is ready, add it to the skillet along with the chopped spinach. Stir well to combine, and cook for 2-3 more minutes until the spinach wilts. Season with salt and pepper to taste.
  5. Top with a sprinkle of Parmesan cheese, if desired, and enjoy your flavorful Spinach Mushroom Quinoa Skillet!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Can freeze for up to two months. Thaw in the fridge overnight and reheat on the stove, adding a splash of vegetable broth to restore moisture. Avoid overcooking mushrooms and undercooking quinoa.