Mushroom Spinach Quinoa is that one-pan wonder you’ll find yourself making again and again—a hearty, plant-based dish loaded with crave-worthy umami flavor, velvety spinach, and fluffy, satisfying quinoa. Whether you need a speedy weeknight dinner, a wholesome meal prep option, or a nourishing side, this recipe has your back!
Why You’ll Love This Recipe
- Quick & Convenient: Ready in just 20 minutes, this recipe fits perfectly into busy schedules without skimping on flavor.
- Packed with Plant Power: With protein-rich quinoa, earthy mushrooms, and fresh spinach, every bite is nourishing and satisfying.
- Amazing Savory Flavor: Simple ingredients like garlic and soy sauce work magic for a seriously craveable umami punch.
- Completely Versatile: Enjoy it as a main, a side, or a meal prep staple—it’s delicious in every form!
Ingredients You’ll Need
I adore how this Mushroom Spinach Quinoa hinges on no-fuss ingredients you probably already have on hand! Each one shines in its own right, building layers of flavor and adding unique nutrition and color to the dish.
- Quinoa: The star grain here; it fluffs up beautifully and soaks in all the savory juices, delivering protein and a fantastic texture.
- Water: Essential for perfectly cooking the quinoa (feel free to swap in veggie broth for extra depth).
- Olive Oil: For sautéing and adding a hint of richness—choose a good-quality oil if you can.
- Garlic: Four cloves bring bold, aromatic flavor that makes the entire kitchen smell incredible.
- Cremini Mushrooms: Earthy, juicy, and absolutely packed with umami—they’re the backbone of the recipe.
- Spinach: Stirred in at the end for a hit of green freshness and gorgeous color.
- Soy Sauce: Brings a deep, salty, umami finish that ties everything together.
- Garlic Powder: A subtle extra layer of savory goodness to enhance the fresh garlic.
- Salt & Pepper: Simple, but absolutely necessary to balance and heighten all the flavors.
Variations
This Mushroom Spinach Quinoa is as flexible as it comes—feel free to riff on the basics and tailor it to what you have in your fridge or your favorite flavors. A little creativity = a whole new meal each time!
- Add Cheese: Stir in a handful of grated Parmesan or crumble in feta as you finish for creamy, tangy richness.
- Boost the Veggies: Toss in bell peppers, cherry tomatoes, or even zucchini for extra veggies and color.
- Make it Spicy: Sprinkle in some chili flakes or a dash of sriracha for a gentle kick of heat.
- Gluten-Free Option: Swap soy sauce for tamari to keep it gluten-free without sacrificing umami.
- Go Nutty: Finish with toasted pine nuts, almonds, or walnuts for crunch and extra heartiness.
How to Make Mushroom Spinach Quinoa
Step 1: Cook the Quinoa
Combine the quinoa and water in a medium to large saucepan. Bring it to a boil, then reduce to a simmer and let it cook uncovered for about 15 minutes. Quinoa is done when it’s fluffy and the little tails unfurl—fluff gently with a fork to keep the grains distinct.
Step 2: Sauté the Veggies
While your quinoa simmers away, warm olive oil in a large sauté pan over medium heat. Add the minced garlic and sliced cremini mushrooms, stirring until the mushrooms release their juices and begin to brown—about 3–4 minutes. Toss in the spinach, soy sauce, and garlic powder, and keep sautéing until the spinach is wilted and everything smells irresistible.
Step 3: Combine and Finish
Add the cooked quinoa straight into the pan with your vegetables. Stir it all together over medium-low heat until everything is well mingled and heated through. Don’t forget to season with salt and pepper to taste! Serve your Mushroom Spinach Quinoa immediately while it’s piping hot and fragrant.
Pro Tips for Making Mushroom Spinach Quinoa
- Fluff Your Quinoa: Resist the urge to stir vigorously—once cooked, gently fluff with a fork to keep it light and airy.
- Brown the Mushrooms: Let the mushrooms sit undisturbed in the pan for a minute before stirring, so they develop a beautiful golden edge and deep, savory flavor.
- Layer the Garlic: Using both minced fresh garlic and garlic powder gives a bold, rounded savory taste that dances through every bite.
- Season at the End: After mixing everything together, adjust the salt, pepper, and soy sauce to taste—your tastebuds will thank you.
How to Serve Mushroom Spinach Quinoa
Garnishes
This Mushroom Spinach Quinoa absolutely loves a finishing touch—think a flurry of fresh parsley, a squeeze of lemon for brightness, or a sprinkle of toasted seeds. For extra decadence, a handful of microgreens or a drizzle of good olive oil will never go amiss.
Side Dishes
While this dish stands strong on its own, it shines even brighter alongside a crisp green salad, roasted root veggies, or a bowl of comforting tomato soup. If you’re going big, some crusty bread is perfect for scooping up every last bite.
Creative Ways to Present
Spoon the Mushroom Spinach Quinoa into roasted bell pepper halves, stuff it in hollowed-out acorn squash, or serve it layered in jars for a playful lunchbox upgrade. For a festive touch, pack it into small bowls and top with edible flowers or roasted chickpeas.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Spinach Quinoa keeps beautifully! Pop it in an airtight container and store in the fridge for up to 4 days—the flavors only get deeper and richer as they mingle.
Freezing
You can absolutely freeze portions of this dish! Cool it completely first, then seal in freezer-safe containers or bags. Thaw in the fridge overnight for a make-ahead meal anytime.
Reheating
To reheat Mushroom Spinach Quinoa, simply microwave it (covered) with a splash of water or broth, or warm gently in a sauté pan—this brings back its fluffy, just-cooked vibe perfectly.
FAQs
-
Can I use a different kind of mushroom?
Absolutely! Button mushrooms, shiitake, or even portobello caps work wonderfully—just slice and sauté as directed. Each variety will bring its own nuances to the Mushroom Spinach Quinoa.
-
Can I make Mushroom Spinach Quinoa in advance?
Yes, this is a fantastic make-ahead meal. Prepare as directed, cool, and store in the fridge—enjoy it warm or cold throughout the week.
-
Is this recipe vegan and gluten-free?
Mushroom Spinach Quinoa is naturally vegan, and it’s gluten-free as long as you use tamari or a gluten-free soy sauce in place of regular soy sauce.
-
What protein can I add for an even heartier meal?
Chickpeas, white beans, or pan-fried tofu are all wonderful additions if you’re looking for a protein boost while keeping the dish plant-based and satisfying.
Final Thoughts
If you’re looking for comfort, nutrition, and flavor all in one pan, you’ll fall in love with Mushroom Spinach Quinoa just as much as I have. Give it a try this week—share with friends, bring it to potlucks, or make a big batch for yourself. Either way, you’re in for a delicious treat!
Print
Mushroom Spinach Quinoa Recipe
- Prep Time: 5 Min
- Cook Time: 15 Min
- Total Time: 20 Min
- Yield: 6 1x
- Category: Stovetop
- Method: Stovetop
Description
This Mushroom Spinach Quinoa recipe is a nutritious and flavorful dish that combines protein-packed quinoa with earthy mushrooms and fresh spinach. A simple and satisfying meal that is perfect for a quick weeknight dinner.
Ingredients
Quinoa:
- 1 1/2 cups quinoa
- 2 cups water
Sautéed Veggies:
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 – 8 oz. package cremini mushrooms, thinly sliced
- 2 cups spinach
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook Quinoa: Combine water and quinoa in a medium to large saucepan. Cook as directed, usually about 15 minutes.
- Sauté Veggies: While the quinoa is cooking, add oil to a large sauté pan over medium heat. Once the oil is melted, add garlic, mushrooms, spinach, soy sauce, and garlic powder. Sauté the mixture for about 3-4 minutes.
- Combine Ingredients: Add cooked quinoa to the pan of sautéed veggies. Cook and stir until all the ingredients are blended nicely.
- Serve: Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
