Spinach & Mushroom Quinoa
Updated: Apr 6, 2022
I have to be honest here, I love to eat rice, especially white rice! Growing up in Vietnam, I have rice everyday and every meal. However, as I grow older and explore different cuisines, I become more aware of my diet and my weight. As much as I love white rice, I would also want to look for better carb alternatives.
Carbohydrates is one of the main macronutrients that are essential for our body ( the other two are fat and protein). Carbohydrates is important since it gives us energy to function and instead of completely cutting it off from my diet, I would then try other whole grains, such as quinoa.
Quinoa isn’t actually a grain. It is the seed of the goosefoot plant and a relative of beets and spinach. It is a good source of protein and very high in fiber. It also high in minerals such as iron, magnesium, phosphorus, manganese and zinc. One of a easiest way to have quinoa is to toss it with your salad. Or if you fancy to have a 1 dish meal with quinoa, check out this Creamy Spinach & Mushroom Quinoa. It is just simply delicious, healthy and satisfying !
- 2 cup cooked quinoa
- 1 cup onion, sliced
- 1 cup mushrooms, sliced
- 3 garlic cloves, sliced
- 3 cups baby spinach
- 1 teaspoon olive oil
- 3/4 cup coconut milk
- 1/3 cup vegetable stock
- black and pepper to taste
Sauté 1 cup sliced onions in 1 tsp olive oil for 5 minutes on medium heat. Add 3 cloves of sliced garlic continue cooking for 2-3 minutes.
Add 1 cup sliced mushrooms, cook until brown and season it with black and pepper.
Add coconut milk and vegetable stock, bring to a simmer and continue cooking for 4 minutes.
Add cooked quinoa, stir well to combine. 5 min before turning off the stove, put in the baby spinach and stir altogether. Season with more salt and pepper to taste if needed.