Garlic Mushroom and Spinach Quinoa Bowl with Feta
Equipment
- Medium saucepan
- Large skillet
- Fork
Ingredients
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound mushrooms, sliced
- 5 ounces fresh spinach
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Place the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and most of their liquid has evaporated.
- Stir the fresh spinach into the skillet. Cook for 2 to 3 minutes until the spinach wilts. Season with salt and black pepper.
- Fluff the quinoa with a fork and stir in the lemon juice. Add the quinoa to the skillet and mix everything together until well combined.
- Divide the mixture into four bowls and top each with crumbled feta cheese before serving.
Notes
Cook the mushrooms in a single layer without stirring too often so they brown well instead of steaming. Leftovers keep in the fridge for up to three days and reheat nicely in a skillet with a splash of broth to loosen the texture. If you want a brighter flavor, add the lemon juice right before serving rather than mixing it in early.
Course: Main Course
Cuisine: Mediterranean
Equipment: Medium saucepan, Large skillet, Fork
Cuisine: Mediterranean
Equipment: Medium saucepan, Large skillet, Fork