Portabella Mushroom, Onion and Spinach Quinoa

Name: Portabella Mushroom, Onion and Spinach Quinoa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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

Author:
Suzanne Fisher RD, LD/N
Publish date:
Mar 12, 2011

20minDuration
10minCook Time
10minPrep Time
4 ServingsServings

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

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.