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Spinach Mushroom Quinoa Skillet

A flavorful one-pan dish featuring sautéed mushrooms, vibrant spinach, and fluffy quinoa cooked in vegetable broth, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced any variety you prefer
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Prepare Quinoa
  1. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then lower the heat, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Set aside.
Sauté Vegetables
  1. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion becomes translucent, about 3-4 minutes.
Mushroom Magic
  1. Toss in the sliced mushrooms and continue to sauté for another 5-7 minutes, until they’re browned and tender.
Spinach and Assembly
  1. Add the chopped spinach to the skillet, cooking until wilted. Finally, mix in the cooked quinoa, seasoning with salt and pepper to taste. Stir everything together until well combined.
Serve and Enjoy
  1. Remove from heat and enjoy your beautiful, delicious skillet dish!

Notes

Substitutions: You can switch quinoa for brown rice or couscous, and substitute kale for spinach. Store leftovers in an airtight container for up to 4 days, or freeze individual portions for 3 months.