This post may contain affiliate links. Read my disclosure policy.
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.
So this may seem like a crazy question. But are you cooking the quinoa before hand then adding to spinach/mushroom? Or are you adding in just at the end as is?
Definitely cook the quinoa first
This is soooooooo good! I'm a new vegan and this recipe is going to stick! Thanks a lot!
My sister in law makes something like this recipe but she uses kale. It's a nice light salad. I like the idea of using spinach! Great photos! I'm pinning it for another day. Thanks
Kales sounds so good in this dish! I got to try it! 🙂
I have yet to jump on the quinoa bandwagon but this looks so good I may have to take the leap!
I love quinoa. I use it instead of rice all the time. And, I would never eat rice with this dish - but with quinoa it's amazing. The key with quinoa is to wash it well before cooking, and cook it until it's really soft and fluffy - you might need to use more water and cook longer.
Just tried this - so yummy thank you but do you have any tips on how to make the quinoa less sticky? Mine seems to lump together? What about toasting it first. I also added some dried chilly flakes ... gave a nice kick !
Mine doesn't really stick. Maybe you used too much water to cook quinoa? Mine usually comes out really fluffy and doesn't stick together. I agree - a small amount of dried chili flakes will add a nice kick!
This should not be listed "vegan" because of the butter 🙂
You are correct! 🙂 I just updated the recipe to omit butter if cooking vegan.
Some freshly cracked pepper would make this perfect!
Yes, it would! Freshly cracked pepper makes everything better. 🙂
Making this dish tonight along with roasted cauliflower and a pork tenderloin. Perfect for a crisp autumn evening. Dropping into the low 40's here in the heart of Dixie.
Yes, this quinoa dish will make a great side for a pork tenderloin! You're right - this combination is perfect for the cold evenings.
Trying this recipe tonight! Is it only good for the same day it was made or will it warm up nicely for leftovers?
It warms up nicely, too! Can be kept refrigerated for 4-5 days.