Spinach and Mushroom Quinoa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 125.7
- Total Fat: 5.6 g
- Cholesterol: 6.8 mg
- Sodium: 570.1 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.3 g
- Protein: 6.4 g
View full nutritional breakdown of Spinach and Mushroom Quinoa calories by ingredient
Introduction
Great side dish or main dish. Easy, so delicious and great to use up leftover quinoa if you have it. May use coconut oil instead of butter and olive oil if desired for vegan version Great side dish or main dish. Easy, so delicious and great to use up leftover quinoa if you have it. May use coconut oil instead of butter and olive oil if desired for vegan versionNumber of Servings: 6
Ingredients
-
1lb Fresh Mushrooms sliced
1/4 tsp salt
3 clove Garlic minced
1 tbsp Butter
1 tbsp Olive Oil
5 Green onion sliced with tops
10oz Fresh Baby Spinach rough chopped
1 cup Quinoa
2 cup (8 fl oz) Chicken Broth
Directions
1. prepare quinoa with 2 cups chicken broth - yields 2 cups prepared if not using leftovers.
2. In 12 inch non stick skillet heat butter and oil over med high heat until hot. Add garlic and stir 30 seconds. stir in mushrooms and salt. and cook until mushrooms are lightly browned mostly released their liquid. (5-10 minutes)
3. Add fresh spinach to pan spreading over mushrooms, top with quinoa, cover and cook 2-3 minutes until spinach is wilted and quinoa is warmed up. stir well season with salt if desired.
Serving Size: 6 half cup servings or 2 entree servings
2. In 12 inch non stick skillet heat butter and oil over med high heat until hot. Add garlic and stir 30 seconds. stir in mushrooms and salt. and cook until mushrooms are lightly browned mostly released their liquid. (5-10 minutes)
3. Add fresh spinach to pan spreading over mushrooms, top with quinoa, cover and cook 2-3 minutes until spinach is wilted and quinoa is warmed up. stir well season with salt if desired.
Serving Size: 6 half cup servings or 2 entree servings