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!
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*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 93mg4%
Potassium 1285mg37%
Carbohydrates 62g21%
Fiber 9g38%
Sugar 2g2%
Protein 17g34%
Vitamin A 6885IU138%
Vitamin C 25.8mg31%
Calcium 128mg13%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.
How many calories? Looks delicious!
I loved this dish, and how easy it could be made vegan. It also seems flexible. I used leeks instead of scallions, added a splash of soy sauce before adding greens (mixed “power greens”), and a chiffonade of basil at the end. My wife tolerated it, and when I mentioned that it would be great over mashed potatoes, she quipped “it would be great with a side of french fries.” I will make this again. Thanks for posting it. It’s more 4.5 than 4, but I couldn’t figure out how to make a half star.