Quinoa with Mushrooms and Spinach
Double the recipe. The leftovers tend to taste even better than it does fresh off the stove.
Check out the nutritional information section at the bottom of this page.
|Total Time:||45 minutes|
|Prep Time:||20 minutes|
|Cook time:||25 minutes|
- 1 tablespoon extra virgin olive oil
- 1 sweet onion, sliced
- 3 cloves garlic, minced
- 8 oz mushrooms, halved or cut into bite-size pieces
- 10 oz package frozen chopped spinach, drained and squeezed
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1/2 cup low-sodium vegetable broth
- 1/2 cup white wine
- 1/4 teaspoon ground black pepper
- 2 tablespoons shredded plant-based Parmesan cheese
- Salt, to taste
- Add olive oil to a pan over medium heat. Saute the onion and garlic until the onion becomes translucent, stirring every few minutes.
- Add the mushrooms and continue to cook for 5 minutes, stirring occasionally.
- In a small saucepan, add butter over medium heat. Using a whisk, stir in the flour. Slowly add the broth, constantly stirring until smooth. Add the wine and stir. Continue to heat until mixture thickens.
- Add spinach to onion and mushroom mixture and stir. Add parsley, paprika, and black pepper and stir. Heat for 2-3 minutes, or until spinach is thoroughly heated.
- Mix broth mixture and cheese into mushroom mixture. Serve over rice, quinoa, or noodles.
- Vegetarian and vegan
- Pairs well with Pinot Noir.
- Make this a bit healthier by using quinoa flour.
Click here for nutritional information.
|Servings per batch 4|
|Amount Per Serving|
|Calories 170||Calories from Fat 90 (53%)|
|% Daily Value *|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|