Spinach Mushroom Quinoa Skillet: A Perfect Start for Beginner Cooks
Say hello to plant-powered comfort! 🌿🍄 This Spinach Mushroom Quinoa Skillet is a simple, satisfying dish that’s perfect for new cooks. Made in one pan with wholesome ingredients, it’s full of protein, fiber, and savory goodness. 🍚🧄 Quick to make, easy to clean up, and totally customizable—add cheese, nuts, or your favorite herbs! It’s the kind of weeknight dinner that feels cozy, healthy, and totally crave-worthy. 💫🍴
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- 14 oz (400 g) mushrooms, quartered – Button mushrooms, cremini, or portobello all work well
- 1/2 onion, minced – Yellow or white onion is fine
- 10 oz (300 g) fresh spinach – Baby spinach is ideal but regular spinach works too
- 1/2 cup (125 ml) low-sodium vegetable broth
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon red chili pepper flakes (optional, for a little heat)
Optional Additions
- 1 cup cooked, sliced chicken breast – Add during the final toss for extra protein
- 1 cup thinly sliced beef strips – Sear separately and add when combining ingredients
- Swap spinach for kale or Swiss chard if you prefer a heartier green
- Use vegetable bouillon + water if you don’t have broth on hand
Instructions
Start by rinsing your quinoa thoroughly under cold water. This helps remove its natural coating, called saponin, which can make it taste bitter. Then place it in a pot with 2 cups of water and a small pinch of salt. Bring it to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the quartered mushrooms. Let them sit undisturbed for the first minute or two to encourage browning. Then stir occasionally, cooking for about 3 to 5 minutes until the mushrooms are golden and beginning to release their moisture.
Add the minced garlic to the mushrooms and cook for 30 seconds, just until fragrant. Be careful not to burn the garlic. Pour in a bit of the vegetable broth—just enough to loosen any browned bits from the bottom of the pan. This process, called deglazing, adds depth and richness to the flavor. Reduce the heat and cook for another 1–2 minutes. Transfer mushrooms to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced onion. Cook for about a minute until it turns translucent. Add the spinach and cook for another 2 minutes, stirring occasionally, until it’s wilted down. You might need to do this in batches depending on the size of your skillet.
Once the quinoa is ready and the spinach has wilted, push the spinach to the side of the skillet and add the mushrooms back in. Then pour in the cooked quinoa and toss everything together. Sprinkle in the Italian seasoning, red chili flakes if using, and grated parmesan cheese. Stir gently to combine and heat through for another minute or two.
Taste the finished dish and adjust the seasoning as needed. Add more salt, pepper, or parmesan to your liking. If the mixture looks too dry, you can stir in an extra splash of broth or a drizzle of olive oil.
Notes
- Mushrooms not browning? Make sure the skillet isn’t overcrowded. Cook in batches if needed. Overcrowding causes mushrooms to steam instead of brown.
- Garlic burning too fast? Lower the heat and stir constantly. Garlic only needs about 30 seconds to become fragrant.
- Spinach releasing too much water? This is normal. Let it cook off before adding quinoa or tilt the pan to pour off excess liquid.
- Quinoa too mushy? It might be slightly overcooked. Next time, reduce the cooking time by a minute and keep the lid slightly ajar.
- No vegetable broth? Use water with a dash of soy sauce or a pinch of salt. It’s not exactly the same but it will still add flavor.
Kitchen Efficiency Tips
- Chop everything before you turn on the stove. It makes the cooking process smoother and less stressful.
- Use pre-washed spinach to save time on rinsing and drying.
- Clean as you go. While quinoa cooks, you can start prepping vegetables or rinsing dishes to reduce post-dinner cleanup.