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Portabella Mushroom, Onion and Spinach Quinoa

spinach and portobello quinoa
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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



  1. Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes.
  2. 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.
  3. 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.
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