Robin's Quinoa with Mushrooms and Spinach

Robin's Quinoa with Mushrooms and Spinach

129
Robin B. 6

"I do pilates over my lunch break a couple of times a week, and this is the perfect thing to eat after it. It's way better than the usual lean-cuisine, and way better for you. Plus, it's super-cheap to make and you get three lunches out of it, easily."

Ingredients

50 m {{adjustedServings}} servings 433 cals
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Nutrition

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  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
  4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.
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Reviews

129
  1. 174 Ratings

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I'm picky about quinoa recipes, and I thought this one was excellent. I made a few minor changes based on personal preference: I cooked the onions and the mushrooms longer (I let the mushrooms s...

I am a big fan of quinoa and am always looking for new recipes, but I'll definitely make this one again. The mushrooms, wine and balsamic vinegar give this dish a dark rich color and flavor. I...

This was really good. For lack of time I made some changes to the original recipe. I did not have mushrooms or much time so I made the recipe a "one step" by sauteing the onion and garlic in t...