Quinoa is truly a super food! In addition to all the vitamins, minerals and antioxidants, quinoa is a great source of protein and the fiber content is double that of most grains.
Have you ever noticed that quinoa comes in different colors? The taste and nutrition are similar but the white version is typically fluffier after it's cooked. The red and black quinoa have a crunchier texture. I used the red version for this recipe, but any will do! Enjoy!
This side dish is amazing and so healthful!!
1 pound mushrooms
3 garlic cloves, minced
1 tablespoon butter (I like clarified butter)
1 tablespoon olive oil
5 green onions, chopped
5-10 ounces fresh spinach
2 cups cooked quinoa
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté 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
Add spinach to the skillet, reduce heat to low, cover and let mushrooms and spinach cook for about a minute until spinach begins to wilt. Add two cups of cooked quinoa to the skillet and cook for about another minute until spinach wilts even more and quinoa heats up. Salt as needed. Add another tablespoon of oil if desired.
(Modified from juliasalbum.com)