Monday Munchies: Spinach & Mushroom Quinoa

How is your healthy eating going for January? If you haven’t already you should try adding the super food grain Quinoa to your salads to give it a bit of bulk. It’s a healthier alternative to couscous and slightly nutty in texture – it’s delish! Try this spinach & mushroom salad for your next lunch or dinner.


1 pound mushrooms (white or cremini), sliced thinly
3 garlic cloves, minced
1 tablespoon unsalted butter (omit butter for vegan version)
1 tablespoon olive oil
5 green onions, chopped
5 to 10 ounces fresh spinach (to taste)
2 cups cooked quinoa
1 tablespoon olive oil (optional)


Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.

Credit // Juliasalbum

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