Description
A quick and nutritious one-pan meal combining protein-rich quinoa with sautéed mushrooms, fresh spinach, and flavorful seasonings. This Spinach Mushroom Quinoa Skillet is ready in just 30 minutes, making it perfect for a healthy weeknight dinner packed with vibrant vegetables and cheesy goodness.
Ingredients
Scale
Quinoa Base
- 1 cup Quinoa (A protein-packed base for your skillet)
- 2 cups Water (Essential for cooking the quinoa, salted)
Vegetables and Aromatics
- 2 tablespoons Olive oil (Adds healthy fats)
- 2 cloves Garlic (Freshly minced)
- 8 ounces Mushrooms (Quartered)
- 1 medium Onion (Minced)
- 4 cups Fresh spinach (Adds vibrant color and nutrients)
Additional Flavorings
- 1 cup Low-sodium vegetable broth (Helps deglaze the pan)
- To taste Fresh cracked pepper
- 1 teaspoon Italian seasoning (A blend of herbs)
- 1/2 cup Parmesan cheese (Grated)
- To taste Red chili pepper flakes (Optional)
Instructions
- Cook the Quinoa: In a medium pot, bring 2 cups of salted water to a boil. Add 1 cup of quinoa, reduce heat to a simmer, and cook according to package instructions until al dente, about 15 minutes. Drain any excess water once done.
- Sauté Mushrooms: While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the quartered mushrooms and sauté for about 3 minutes until lightly browned and tender.
- Add Garlic and Deglaze: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in a splash of low-sodium vegetable broth to deglaze the pan, scraping up any browned bits for extra flavor.
- Cook Onion and Spinach: Add minced onion to the skillet and cook for about one minute until translucent. Stir in fresh spinach and cook for an additional 2 minutes until wilted.
- Combine Ingredients: Add the cooked, drained quinoa back to the skillet with the mushroom and spinach mixture. Stir well to combine all ingredients evenly.
- Finish and Serve: Sprinkle grated Parmesan cheese, Italian seasoning, fresh cracked pepper, and optional red chili pepper flakes over the skillet. Stir to incorporate and serve warm.
Notes
- Use low-sodium broth and add salt cautiously to control sodium levels.
- Red chili pepper flakes are optional and can be adjusted to your preferred spice level.
- For a vegan option, omit Parmesan or substitute with a plant-based cheese alternative.
- Quinoa can be rinsed before cooking to remove any bitterness if desired.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
