This is such a simple, yet filling clean meal to cook. I have been making A LOT of quinoa dishes lately, mostly because quinoa is a great vegan protein source and fills me up! It is also so easy to make on my meal prep Sundays and store for the week. Sometimes (a majority of the times), it is difficult for me to get a good “after” picture of my recipes. This is attributed to my tendency to take tastes (eat the entire thing) before I snap a pic. That just means it’s that good right?
♦ ½ c uncooked quinoa
♦ 1 c water
♦ 2-3 c fresh, baby spinach
♦ 3-4 baby bella mushrooms
Cook quinoa according to package instructions. Usually it is pour water in with the quinoa and bring to boil, then turn down to simmer and cook for 15 minutes. Then, “fluff” with a fork. While the quinoa cooks, chop your mushrooms.
Put mushrooms in a heated skillet with a little olive oil or water to sauté.
Cook until the mushrooms lose their rigidity and soften up.
Then, add spinach to the pan and stir together.
Continue stirring the veggies around until the spinach is wilted to your preference.]
Drain the prepared quinoa and mix and serve with your veggies! Feel free to drizzle a little bit of olive oil on top when served.
E N J O Y
Have you tried quinoa before?