Description
A vibrant and nutritious one-pan meal combining earthy mushrooms, fresh spinach, and nutty quinoa, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 14 oz (400 g) mushrooms, quartered
- 1/2 onion, minced
- 10 oz (300 g) fresh spinach
- 1/2 cup (125 ml) low-sodium vegetable broth
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon red chili pepper flakes (optional)
- 1 cup cooked, sliced chicken breast (optional)
- 1 cup thinly sliced beef strips (optional)
Instructions
- Cook the quinoa: Rinse quinoa under cold water. Place in a pot with water and salt, bringing to a boil. Cover and simmer for 15 minutes. Fluff with a fork and set aside.
- Sauté the mushrooms: Heat 2 tablespoons of olive oil over medium heat. Add mushrooms and cook until golden, about 3-5 minutes.
- Add garlic and deglaze: Stir in minced garlic for 30 seconds. Pour in vegetable broth to lift browned bits. Cook for another 1-2 minutes, then transfer mushrooms to a plate.
- Wilt the spinach: In the same skillet, add remaining olive oil and minced onion. Cook until translucent, then add spinach and cook until wilted, about 2 minutes.
- Combine and season: Push spinach aside, add mushrooms back in, pour quinoa, and mix together. Sprinkle with seasoning, chili flakes, and parmesan. Stir gently to combine.
- Taste and adjust: Adjust seasoning as needed. If too dry, add a splash of broth or olive oil.
Notes
Rinse quinoa to remove bitterness; let mushrooms cook undisturbed for better browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg