Spinach and Mushroom Quinoa Recipe

Looking for a hearty, wholesome dish that’s as nourishing as it is flavorful? This Spinach and Mushroom Quinoa recipe is packed with nutrient-dense ingredients that support overall wellness. Mushrooms are rich in antioxidants and B vitamins, which help boost immunity and support energy metabolism. They also contain compounds that may support brain health and reduce inflammation.

Garlic is a powerful ingredient known for its immune-boosting and heart-protective properties, thanks to its active compound, allicin. Olive oil, a staple of the Mediterranean diet, is full of heart-healthy monounsaturated fats and anti-inflammatory antioxidants. Green onions add a mild, zesty flavor and are a good source of vitamin K and folate.

Spinach is a nutritional powerhouse, loaded with iron, calcium, and vitamins A and C, which support bone health, vision, and immune function. Quinoa, a complete plant-based protein, is rich in fiber, magnesium, and essential amino acids, making it a fantastic base for a balanced meal. Together, these ingredients create a satisfying, plant-forward dish that’s perfect for lunch, dinner, or meal prep.

Ingredients:

• 1 pound mushrooms (white or cremini), sliced thinly
• 3 garlic cloves, minced
• 1 tablespoon unsalted butter (omit butter for vegan version) 
• 1 tablespoon olive oil
• 5 green onions, chopped
• 5 to 10 ounces fresh spinach (to taste)
• 2 cups cooked quinoa
• 1 tablespoon olive oil (optional)
• salt

Directions:

Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté 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.

(Credit: http://juliasalbum.com/2014/06/spinach-and-mushroom-quinoa-recipe/)