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Spinach and Mushroom Quinoa


  • 450g mushrooms (white or cremini), sliced thinly
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter (omit butter for vegan version)
  • 1 Tbsp. olive oil
  • 5 green onions, chopped
  • 5 to 10 ounces (142 to 283g) fresh spinach (to taste)
  • 2 cups cooked quinoa
  • 1 Tbsp. olive oil (optional)
  • Salt


  1. Heat butter and olive oil in a large skillet over medium high heat.
  2. Add mushrooms and garlic and sauté over mediumhigh
    heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown colour.
  3. Season with salt.
  4. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid, and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
  5. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up.
  6. Season with salt, if needed.
  7. Add another tablespoon of olive oil, if desired.