One of my favorite weekday meals is this Mexican quinoa dish, but I wanted to mix things up a bit while still having a satisfying meal. So naturally I searched pinterest for some inspiration…I loved Julia’s idea from Julia’s Album to use mushroom and spinach.
I then jazzed it up a little bit by cooking the quinoa in chicken broth instead of water and it really added an additional depth to the meal. I also threw in some regular onions for good measure. I LOVE it.
This recipe is nice and light…perfect for an easy week night meal or as an accompaniment to a spring barbecue. I can definitely see this becoming a new family favorite!!
Mushroom & Spinach Quinoa Recipe
2015-06-06 13:52:22
Ingredients
- *1 lb of sliced mushrooms (white or cremini) - (I buy the pre-sliced ones to save time)
- *1 1/2 tsp of chopped garlic (Again, I use the pre-chopped version to save some time but if you prefer to have fresh garlic use 3 cloves chopped)
- *2 tbs olive oil
- *1 cup of chopped onion (I use pre-chopped onion to save some time and effort)
- *5 oz of fresh spinach
- *12 oz of quinoa (I believe this is the standard size box so you can just throw the whole thing in)
- *32 oz of chicken broth (I just get the 32 oz box so again I can just dump it in the pot 🙂 )
- *garlic salt to taste
Instructions
- 1. Cook quinoa according to the box's instructions, however instead of water use chicken broth (you may need to cook the quinoa for a couple extra minutes until all the broth is absorbed). Then set cooked quinoa aside.
- 2. Saute garlic and chopped onions in a large skillet with 1 tbs of olive oil over medium-high heat for a few minutes, until onions begin to caramelize.
- 3. Then add an additional tablespoon of olive oil to the skillet along with the sliced mushrooms. Cook for approximately 5 minutes, until the mushrooms acquire a nice golden-brown color.
- 4. Reduce heat to low and add spinach to skillet. Then cover with lid. Let the mushrooms and spinach cook for a minute or so, until the spinach begins to wilt. Then throw in the cooked quinoa and for a minute or so, so the quinoa can warm up and the spinach cooks a little bit more. Season with garlic salt.
Notes
- This can be served warm or at room temperature.
Lil Celebrations https://www.lilcelebrations.com/
Recipe adapted from Julia’s Album