Ingredients
Scale
- 1 cup quinoa (rinsed thoroughly)
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 1 cup sliced mushrooms (button or cremini)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin or smoked paprika (optional)
- Salt and pepper to taste
- Any additional toppings like feta cheese or chopped herbs (optional)
Instructions
- Bring vegetable broth to a boil in a large skillet or saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and quinoa is fluffy.
- While quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until tender and juices are released.
- Stir in minced garlic and optional spices such as cumin or smoked paprika. Cook for an additional minute until fragrant.
- Add chopped spinach and cooked quinoa to the skillet. Stir well and cook together for 2-3 minutes until spinach wilts and flavors meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or skillet until heated through. For longer storage, freeze portions for up to 2 months.
- Customize with additional toppings like feta cheese or fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegan option available
Nutrition
- Serving Size: 1 plate
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg