Spinach and mushroom quinoa sauteed in garlic and olive oil.
I’ve made this delicious dish over this past weekend and it was so good, I can’t wait to share this simple recipe. Not only is it super tasty, this spinach and mushroom quinoa is healthy, low in carbs and calories, high in fiber, it’s gluten free and vegetarian. Super easy to make and so much flavor with so few ingredients!
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Spinach and mushroom quinoa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Easy side dish recipe made with spinach, mushrooms, quinoa and garlic. Perfect as a meatless entree, too. Healthy, low in carbs and calories, high in fiber, vegetarian, and gluten free.
Course: Side Dish
Cuisine: Mediterranean
Servings: 4 servings
Calories: 449 kcal
Ingredients
- 1 pound mushrooms (white or cremini, sliced thinly)
- 3 garlic cloves minced
- 1 tablespoon butter unsalted (omit butter for vegan version)
- 1 tablespoon olive oil
- 5 green onions chopped
- 10 oz spinach fresh
- 2 cups quinoa cooked
- 1 tablespoon olive oil optional
- salt
Instructions
- Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt.
- Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.
Nutrition Facts
Spinach and mushroom quinoa
Amount Per Serving
Calories 449 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 93mg 4%
Potassium 1285mg 37%
Total Carbohydrates 62g 21%
Dietary Fiber 9g 36%
Sugars 2g
Protein 17g 34%
Vitamin A 137.7%
Vitamin C 31.3%
Calcium 12.8%
Iron 36.6%
* Percent Daily Values are based on a 2000 calorie diet.
Should it be served hot?
It’s better when served warm.
This dish looks so tasty. I will try it out this weekend.
I hope it turns out well for me,
Enjoy! 🙂
Great recipe! So simple and so delicious. But why not just use a vegan butter rather than omitting it all together? Us vegans enjoy flavor too 😉
Yeah, I was very confused when I read this recipe was “vegan” but used butter…hmmm….
I made a double batch for my husband’s and my lunches this week. It’s perfect for a take-to-the-office lunch: tasty, healthy, and filling! I made one alteration to the recipe when making this dish … sauteing the mushrooms accumulates a lot of water in the pan. I poured off about 3/4 of the mushroom liquid prior to adding the spinach and that gave me a great result.
Thank you, Megan, for your tips! So glad you liked it!
Prepared this as a side dish with marinated salmon and mango salsa! My husband, daughters, and myself really liked this quiona dish and will have it again!
So glad to hear that! What a great idea to use this spinach and mushroom quinoa as a side dish with salmon!
This mushroom quinoa looks perfect for my family, i will try this recipe and I hope i can make it well.
Thanks for share this information
You’re welcome!