Spinach mushroom quinoa skillet

Spinach mushroom quinoa skillet: Healthy bite loaded with flavour. Image: Marele van Zyl

Spinach mushroom quinoa skillet: A wholesome family meal loaded with taste

Meatless Monday has never tasted so delicious as with this spinach mushroom quinoa skillet.

Spinach mushroom quinoa skillet

Spinach mushroom quinoa skillet: Healthy bite loaded with flavour. Image: Marele van Zyl

If you are looking to build a stash of winter favourite recipes, you have stumbled on the right recipe. This spinach mushroom quinoa skillet recipe will easily win the hearts (or taste buds) of your family members.

Not only is this recipe quick and easy to prepare but it is super healthy. If you serve this dish to your family, you can take comfort in the fact that they have enjoyed a wholesome meal that will do wonders for their health.

More about our spinach mushroom quinoa skillet recipe

This spinach mushroom quinoa recipe is the ultimate win for those meatless weeknight dinners! Quinoa pairs perfectly with sauteed mushrooms, spinach, and savoury parmesan.

Serve this easy meatless quinoa meal for a light, yet satisfying and comforting dinner that the whole family will love. Remember, whenever you want to remove meat from the equation, mushrooms are always a good substitute as they provide that almost meaty texture to the dish. Try this recipe and thank us later!

Spinach mushroom quinoa skillet recipe

5 from 1 vote
Recipe by Marele van Zyl Course: MainCuisine: VegetarianDifficulty: Easy
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 cup 1 quinoa

  • 2 cups 2 of water

  • 3 tablespoons 3 olive oil

  • 3 cloves garlic, minced

  • 400 g 400 mushrooms, quartered

  • 1/2 onion, minced

  • 300 g 300 fresh spinach

  • 1/2 cup 1/2 (125ml) low-sodium vegetable broth

  • fresh cracked pepper, to taste

  • 1 teaspoon 1 Italian seasoning

  • 1/2 cup 1/2 parmesan cheese, grated

  • 1 teaspoon red chilli pepper flakes, optional

Method

  • Cook quinoa in salted water until al dente, according to the package instructions.
  • In the meantime, heat 2 tablespoons of olive oil in a large skillet. Add the quartered mushrooms and sauté for about 3 minutes until lightly browned.
  • Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth.
  • Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set them aside.
  • In the same skillet, add minced onion and cook for one minute, until translucent. Add the spinach and cook for 2 minutes until floppy. Adjust seasoning with salt and pepper.
  • Once the quinoa is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put cooked quinoa in the pan and toss to combine.
  • Add parmesan, red chilli pepper flakes, and Italian seasoning and give a quick stir.
  • Serve the spinach mushroom quinoa with red chilli pepper flakes and more parmesan, if you like. Enjoy!

Notes

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