Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 small onion, chopped
- Salt and pepper to taste
- Optional toppings: grated Parmesan, red pepper flakes, lemon juice
Instructions
- Start by rinsing 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and liquid is absorbed.
- While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until fragrant (about 2 minutes). Add sliced mushrooms and cook until browned and tender (about 5 minutes).
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Fluff the cooked quinoa with a fork and transfer to the skillet with vegetables. Mix well, season with salt and pepper, and cook for another 2 minutes.
- Serve hot, optionally garnished with lemon juice, grated Parmesan, or red pepper flakes for extra flavor. Enjoy your healthy one-pan spinach mushroom quinoa skillet.
Notes
- Feel free to substitute mushrooms with zucchini, bell peppers, or broccoli to vary flavors.
- This dish is naturally gluten-free when using gluten-free vegetable broth.
- Make it vegan by omitting Parmesan or using vegan cheese or nutritional yeast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Healthy, Plant-Based
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg