Description
20-Minute Mushroom Spinach Quinoa is a vibrant and nutritious dish that seamlessly combines fluffy quinoa with sautéed mushrooms and fresh spinach. Ready in just 20 minutes, this quick recipe is perfect for busy weeknights or impressing guests with minimal effort. Each bite bursts with flavor, making it an ideal choice as a main course or hearty side dish.
Ingredients
Scale
- 1 cup quinoa
- 4 cups fresh baby spinach
- 1 cup sliced cremini or button mushrooms
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water to remove bitterness.
- In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- While quinoa cooks, heat olive oil in a large skillet over medium heat. Add garlic and mushrooms; sauté until golden brown (about 5 minutes).
- Stir in spinach and cook until wilted (about 2 minutes).
- Fluff cooked quinoa with a fork, then combine it with sautéed vegetables in the skillet. Mix gently.
- Season with salt and pepper to taste. Serve immediately, garnished with optional sautéed mushrooms or cheese.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize by adding vegetables like bell peppers or zucchini for added crunch. Substitute quinoa with rice or couscous if preferred. Leftovers can be stored in an airtight container for up to three days; reheat on the stovetop with a splash of water.