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+ servings

Quinoa with veggies

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
Cuisine American
Keyword quinoa with vegetables, quinoa with veggies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 395kcal
Author Julia


  • 1 pound mushrooms (white or cremini, sliced thinly)
  • 3 garlic cloves , minced
  • 1 tablespoon olive oil
  • 5 green onions , chopped
  • 1 red bell pepper , chopped
  • 6 ounces spinach fresh
  • 2 cups quinoa , cooked
  • 1 peach , chopped
  • salt


  • 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


Calories: 395kcal | Carbohydrates: 63g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 1189mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5070IU | Vitamin C: 55.9mg | Calcium: 100mg | Iron: 6mg