Warm quinoa salad with vegetables: spinach, mushrooms, green onions, red bell pepper, and fruit: fresh peach. Low fat, low carb, vegetarian, gluten free recipe.
Course Side Dish
1poundmushrooms(white or cremini, sliced thinly)
3garlic cloves, minced
5green onions, chopped
1red bell pepper, chopped
Heat 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, chopped red bell pepper, and mix. Season with salt.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms, red bell pepper, 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. Mix in chopped peach, if desired
Quinoa with veggies
Amount Per Serving
Calories 395Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Total Carbohydrates 63g21%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.