Ingredients:
- 1 pound mushrooms (white or cremini), sliced thinly
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter (omit butter for vegan version)
- 1 tablespoon olive oil
- 5 green onions, chopped
- 5 to 10 ounces fresh spinach (to taste)
- 2 cups cooked quinoa
- 1 tablespoon olive oil (optional)
- salt
Directions:
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 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.
(Credit: http://juliasalbum.com/2014/06/spinach-and-mushroom-quinoa-recipe/)
- 25 of my favorite grab-and-go snacks you can find at almost any grocery store
- A mix of sweet, salty, savory (and even chocolate-y) options
- Smart label-reading tips so you don’t get tricked by “fake healthy” snacks
- Plus: my go-to grocery store strategy for choosing snacks that actually keep you full
Grab the FREE guide — it’s packed with simple, go-to options that make staying on track way easier.