Looking for a nutritious, filling meal that’s both easy to prepare and packed with flavor? These Spinach and Mushroom Quinoa Bowls have become my go-to recipe for busy weeknights. The combination of protein-rich quinoa, earthy mushrooms, and vibrant spinach creates a perfectly balanced dish that’s as satisfying as it is healthy.
Ingredients
- 1 cup uncooked quinoa, rinsed and drained
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: toasted pine nuts, crumbled feta cheese
Instructions
- Start by rinsing the quinoa under cold water using a fine-mesh strainer. This removes any bitterness from the quinoa’s natural coating.
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the quinoa and toast for 2-3 minutes, stirring frequently, until it smells nutty.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is tender.
- While the quinoa cooks, heat the remaining olive oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 3-4 minutes.
- Add the mushrooms and garlic to the skillet. Cook for 5-6 minutes, or until the mushrooms release their moisture and begin to brown.
- Stir in the soy sauce, thyme, salt, and pepper. Cook for another minute to combine the flavors.
- Add the fresh spinach to the mushroom mixture and cook just until wilted, about 2 minutes.
- Fluff the cooked quinoa with a fork and divide it among serving bowls. Top with the mushroom-spinach mixture.
- If desired, garnish with toasted pine nuts and crumbled feta cheese before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 bowls
Recipe Notes
- For best results, don’t skip rinsing the quinoa – this step is crucial for removing its natural bitter coating.
- You can use any variety of mushrooms you prefer or have on hand. Button mushrooms work just as well as cremini.
- Make this recipe ahead by storing the cooked quinoa and mushroom-spinach mixture separately in airtight containers for up to 3 days.
- To make this recipe vegan, simply skip the feta cheese or use a plant-based alternative.
- Baby spinach leaves work best in this recipe, but you can use regular spinach chopped into smaller pieces.
- If you’re meal prepping, this recipe doubles easily and reheats beautifully for lunch throughout the week.
Spinach and Mushroom Quinoa Bowls
A nutritious, filling meal that's both easy to prepare and packed with flavor. The combination of protein-rich quinoa, earthy mushrooms, and vibrant spinach creates a perfectly balanced dish.
Ingredients
- 1 cup uncooked quinoa rinsed and drained
- 8 oz cremini mushrooms sliced
- 4 cups fresh spinach leaves
- 3 cloves garlic minced
- 1 small onion diced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Optional toppings: toasted pine nuts crumbled feta cheese
Instructions
- Start by rinsing the quinoa under cold water using a fine-mesh strainer. This removes any bitterness from the quinoa's natural coating.
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the quinoa and toast for 2-3 minutes, stirring frequently, until it smells nutty.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is tender.
- While the quinoa cooks, heat the remaining olive oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 3-4 minutes.
- Add the mushrooms and garlic to the skillet. Cook for 5-6 minutes, or until the mushrooms release their moisture and begin to brown.
- Stir in the soy sauce, thyme, salt, and pepper. Cook for another minute to combine the flavors.
- Add the fresh spinach to the mushroom mixture and cook just until wilted, about 2 minutes.
- Fluff the cooked quinoa with a fork and divide it among serving bowls. Top with the mushroom-spinach mixture.
- If desired, garnish with toasted pine nuts and crumbled feta cheese before serving.