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Spinach and Mushroom Quinoa

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Some weeknights we find it tough to muster up the energy to cook. After a long day of work, It can be pretty tempting when you come home to simply slump down on the couch, and seriously contemplate ordering delivery. We have certain quick and simple recipes up our sleeves for these nights. Our Spinach and Mushroom Quinoa might be one of the quickest an easiest. The meal is hot and ready to eat in the time it takes to cook the quinoa, and filling enough to satisfy your hunger without breaking as sweat.




Spinach and Mushroom Quinoa
Serves 3
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb Crimini Mushrooms, sliced
  2. 4 cloves Garlic, crushed
  3. 1/2 cup Red Onion, chopped
  4. 6 cups Baby Spinach
  5. 2 cups Arugula
  6. 1 cup Qunioa, uncooked
  7. 1 cup Vegetable Broth
  8. 1/2 tbsp Earth Balance
  9. 1/2 tbsp Olive Oil
  10. Salt and Pepper, to taste
Instructions
  1. Bring the quiona and vegetable broth to a boil, cover and reduce heat. Let cook for 12-15 minutes. Once done, let the quinoa sit covered for 10 minutes.
  2. While the quinoa is cooking, heat the Earth Balance and Olive Oil in a large skillet on high heat. Add the red onion, sauté until slightly browned.
  3. Add the garlic, sauté for 30-60 seconds, until fragrant.
  4. Add the mushrooms, salt and pepper to taste, sauté until golden brown, about 3-5 minutes.
  5. Add the spinach and arugula, cook until just wilted, 1-2 minutes.
  6. Combine the vegetables and quinoa in the pot, stir well, serve immediately.
Cucina Cultura http://cucinacultura.com/




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