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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.
I liked this a lot - light, healthy and filling. I have IBS and I am always on the lookout for tasty things to eat with quinoa that I can digest easily.
What does this count as if you are doing the 21 day fix?
Made this last night - so delicious, rich but also light! A perfect summer dish. Our farmers market has this great truffle salt that we added a little on top - mmmmmm perfect complement to the crimini mushrooms!
Just made this for my post work out lunch! I used red quinoa and added some red pepper flakes...amazing!
I've made this dish several times (found on pinterest), and I wanted to let you know how delicious it is! I make it and eat it for lunch all week. It's light, healthy, but keeps me full in my constantly-on-the-go job. Thank you for such a great recipe!
Made this tonight as a side for roasted salmon and a Balsamic Browned Butter Asparagus. Loved it. The only change I made was to cook the quinoa in canned chicken stock; I couldn't believe how much flavor that added to the quinoa, even without all these other wonderful ingredients. Thanks for the recipe!
This sounds so delicious and simple. Love that it can be vegetarian and vegan, and you could add other veggies to it too.
do you know how many calories per serving this would be? thanks in advance!
You can find a variety of calorie calculators on-line. calorie count.com has one under the new recipe tab that will not only give you calories, but generate for you a Nutrition Facts label like you would find on packaged foods. I ran this one through and come up with:
- prepared as listed, including butter and both olive oil additions: ~ 450 cal per serving
- prepared without either the butter or oil: ~ 360 cal per serving
Each tablespoon of added fat (olive oil or butter) adds about 30 cal per and 3 grams of fat per serving. If preparing without oil, you could sauté the mushrooms in a little water or vegetable broth.