Spinach and mushroom quinoa sauteed in garlic and olive oil.
I've made this tasty dish over this previous end of the week and it was so great, I can hardly wait to share this basic formula. In addition to the fact that it is too delicious, this spinach and mushroom quinoa is sound, low in carbs and calories, high in fiber, it's sans gluten and veggie lover. Overly simple to make thus a lot of flavor with not many fixings!
Simple side dish formula made with spinach, mushrooms, quinoa and garlic. Impeccable as a meatless course, as well. Sound, low in carbs and calories, high in fiber, veggie lover, and gluten free.
Also try our recipe : PARMESAN CHEDDAR BASIL BITES #vegetarian #parmesan #basil #easy #breakfast
- 1 pound mushrooms (white or cremini, sliced thinly)
- 3 garlic cloves minced
- 1 tablespoon butter unsalted (omit butter for vegan version)
- 1 tablespoon olive oil
- 5 green onions chopped
- 10 oz spinach fresh
- 2 cups quinoa cooked
- 1 tablespoon olive oil optional
- salt
Instructions :
- Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt.
- 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. 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. Season with salt, if needed. Add another tablespoon of olive oil, if desired.
Source : bit.ly/2KjNGIK
0 Comments