Mushroom and Spinach Quinoa - Vegetarian
Mushroom and Spinach Quinoa brings together the robust, earthy flavors of mushrooms with the fresh, vibrant taste of spinach, all nestled into a bed of fluffy, protein-rich quinoa. Each spoonful is a comforting blend of textures and tastes, heightened by the subtle hints of thyme and the zesty touch of lemon juice.
Ingrédients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces ounces mushrooms, sliced
- 4 cups spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until it begins to soften, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the mushrooms, thyme, black pepper, and salt. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Fluff the quinoa with a fork and add it to the skillet with the mushroom-spinach mixture. Stir well to combine.
- If using, stir in the grated Parmesan cheese until melted.
- Drizzle with lemon juice and top with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 40gProtéines: 13gFat: 12gSucre: 3g
Tried this recipe?Let us know how it was!