Portabella Mushroom, Onion and Spinach Quinoa
Servings
4 Servings
Ingredients
- 1 cup quinoa
- 2 cups Low sodium vegetable or chicken broth
- 1 tablespoon olive oil
- 1/2 medium Spanish onion chopped
- 1 1/2 cups chopped Portabella mushrooms
- 1 teaspoon garlic
- 1/4 cup white wine
- 3-4 cups spinach leaves
- Salt and pepper to taste
Instructions
Preparation
- Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes.
- Heat olive oil in a non-stick skillet. Add in onions, sauté about 5 minutes over medium heat. Stir in mushrooms and garlic. Continue to cook for another 3-5 minutes. Pour in white wine.
- Place spinach over vegetables in skillet; cover. Leave for a few minutes until spinach leaves begin to wilt. Season vegetable mixture to taste with salt and pepper. Gently mix vegetables into cooked quinoa. Add additional seasoning if desired.
My family loved this recipe and the second time I made it I added lentils. So yummy either way!
Do I triple all ingredients for 12 people (spinach, mushroom
Do you double or triple the recipe for 8 or 12 people?