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
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.
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
Nutrition Information
Spinach and mushroom quinoa
Amount per Serving
Calories
449
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Cholesterol
7
mg
2
%
Sodium
93
mg
4
%
Potassium
1285
mg
37
%
Carbohydrates
62
g
21
%
Fiber
9
g
38
%
Sugar
2
g
2
%
Protein
17
g
34
%
Vitamin A
6885
IU
138
%
Vitamin C
25.8
mg
31
%
Calcium
128
mg
13
%
Iron
6.6
mg
37
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
2 cups quinoa must be a typo mistake. I only had a cup and 1/2 and it's triple what you have in your pictures. Please be more accurate
Did you use 2 cups of cooked quinoa or 2 cups of uncooked quinoa?
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.
Good!!
I didn’t think of it til after but I wished I had halfed some cherry tomatoes from the garden and thrown them in with the spinach.
This is the first time 8 tried the famous quinoa.
From now on, quinoa is going to stay with me forever!
Love this recipe!
So easy to cook and delicious!