Spinach Mushroom Quinoa Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup quinoa

2 cups of water

3 tablespoons olive oil

3 cloves garlic, minced

14 oz (400 g) mushrooms, quartered

1/2 onion, minced

10 oz (300g) fresh spinach

1/2 cup (125ml) low-sodium vegetable broth

Fresh cracked pepper, to taste

1 teaspoon Italian seasoning

1/2 cup parmesan cheese, grated

1 teaspoon red chili pepper flakes, optional

Directions

1. To make the spinach mushroom quinoa skillet: Cook quinoa in salted water until al dente, according to the package instructions.

2. In the meantime, heat 2 tablespoons of olive oil in a large skillet. Add the quartered mushrooms and sauté for about 3 minutes until lightly browned.

3. Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.

4. In the same skillet, add minced onion and cook for one minute, until transluscent. Add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.

5. Once the quinoa is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put cooked quinoa in the pan and toss to combine. Add parmesan, red chili pepper flakes, and Italian seasoning and give a quick stir. Serve the spinach mushroom quinoa with red chili pepper flakes and more parmesan, if you like. Enjoy!

Nutrition

• Calories: 319