Recipe - Simple Quinoa with Mushrooms
A lot of times, I hesitate to put up recipes that feel too simple and made of too few ingredients. Why would anyone want this up, I wonder. Then I remember that there are some days when I feel uncreative and not like thinking about what to make for food (usually after a long day); a simple and quick recipe like this would be perfect for those moments. So hey, why not stick this one up? I have no fancy names for it. It is a rudimentary mixing of tri-color quinoa, spinach, and mushrooms - full of the good-for-you stuff! You might be surprised with how few ingredients there are and a little concerned about taste. No worries - the quinoa is nutty, the mushroom is savory, the broth is salty, and the spinach has some sweetness. If anything, use this as a base recipe for some other mixtures of your liking.
Step 1: Ingredients (yields 2 servings)
- 4 cloves garlic, sliced and divided
- 1 cup tri-color quinoa, dry
- 2 cups chicken/vegetable broth
- 1 tsp garlic salt
- 4 oz white mushrooms, sliced
- 1 cup spinach, chopped
Step 2: Prepping the ingredients
Slice garlic cloves. Clean and slice mushrooms. Chop spinach. In a saucepan on medium heat, saute half of the garlic until softened. Then add in quinoa and stir for one minute. Add broth and bring to a boil. Cover and reduce to a simmer.
Step 3: Sauteing vegetables
In a medium skillet, saute remaining garlic in oil with garlic salt until softened. Then add mushrooms. Saute for 3-4 minutes before adding in spinach which will use the mushrooms' liquid to wilt. Turn off heat after spinach starts to wilt around the edges. Remaining heat will continue the process.
Step 4: Finishing
The quinoa is finished once the little "tails" spring out. Fluff/aerate with a fork. Then add in mushrooms and spinach. Enjoy!
Photography by Duc Duong.