This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30 minute dish that is incredibly nutritious with 7 servings of vegetables!

This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30 minute dish that is incredibly nutritious with 7 servings of vegetables! |

I’ve always believed that the best dishes that come together are those born out of pure creation, and lack of hunger. Whenever I try to create a recipe when I’m already hungry, I grab for the items I always use together, and create the same things over and over. Sure, they’re delicious, but not really inspired. When I’m able to take ingredients out of the fridge, level-headed and already well fed, I can think more clearly. That’s actually how this Creamy Coconut Spinach and Mushroom Quinoa dish came together. How could it not be so obvious to me from before, the combination of creamy coconut spinach, with delicious garlic mushrooms and soft fluffy fragrant quinoa? I’ve had them all separately the loved them so much. They are quite the marriage when paired together.

This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30 minute dish that is incredibly nutritious with 7 servings of vegetables! |
Let me break down the elements of this dish: first spinach, then mushroom, then the quinoa. To be fair, coconut in any dish makes is automatically magical. Coconut milk? Well, we are talking prize winning already. I’ve been creaming spinach with coconut for a few weeks now and adding it to everything. It creates a beautiful, incredibly flavorful spinach dish that can be used on its own or in anything at all.
When I shared this picture on instagram and saw the reaction that it got, I knew I needed to stop being selfish and keeping this techniques to myself, and that I should start sharing them with you all.

I’ve always been a fan of cooking down mushrooms, as is evident in one of my favourite side dishes featuring 5 cloves of garlic for these beautiful mushrooms. Adding the two together is what allows for the 7 servings of vegetables in this dish. Creamed spinach wilts beautifully, so you won’t even know that you’re having all your veggies while consuming this delicious dish.

This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30 minute dish that is incredibly nutritious with 7 servings of vegetables! |

Now unto my first love, quinoa. The first time I ever tasted quinoa was at a very close friend’s (who later become one of my bridesmaids) house, where her mom made it for me. From then I was hooked, bringing the ideas home and making my own family fall in love with it. Since getting married, I’ve also gotten the Mr. adequately hooked on quinoa, and slowly but surely, my plan to rule the world with quinoa is coming together. He looks forward to every time I make my quinoa fried ricewhich I love making and sharing with him.

However, do you ever have a dish that well, you just don’t want to share? I didn’t want to share this. I mean come ON, Creamy Coconut Spinach and Mushroom Quinoa?? Creamy, buttery spinach, flavourful mushrooms and fluffy quinoa? I didn’t want to leave it out in the open in the fridge. I wanted to hide it on the shelf he never checks, behind the gluten free flours. But alas, I left it on the top shelf aka the freshly cooked shelf, and the second he came through the door it’s as if he knew. I prayed silently that he would skip over the purposely unmarked dish but he found it, but not before I could blurt about “PLEASE don’t finish it!”.

Yes, that’s how good this was. Note the word was, since I helped him finish it all that same day. I’ll definitely be making this again in the near future. The sharing part may be optional.

This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30 minute dish that is incredibly nutritious with 7 servings of vegetables! |

Instagram Jessica in the Kitchen If you try this Creamy Coconut Spinach and Mushroom Quinoa, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!


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This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30 minute dish that is incredibly nutritious with 7 servings of vegetables! via

Creamy Coconut Spinach and Mushroom Quinoa

Creamy Coconut Spinach and Mushroom Quinoa

Prep Time:
Cook Time:
Total Time:
Serves: 6
Category: Dinner
Creamy Coconut Spinach and Mushroom Quinoa
  • 3 cups cooked quinoa
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 cup chopped raw mushrooms
  • Salt & Pepper to taste
  • 3 cloves garlic, minced
  • 3 cups raw spinach
  • 2 tablespoons coconut milk
  • Lime, for squeeze over
Creamy Coconut Spinach and Mushroom Quinoa
  • Cook quinoa , adding one clove of the garlic to the mixture.
  • While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.
  • Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.
  • Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.
  • Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.
  • Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.
  • Add the quinoa to the pan and stir everything together until combined.
  • Serve immediately with a wedge of lime to squeeze over the top. Enjoy!
  1.  This recipe is vegan and gluten free. 2. You can add even more spinach and mushroom if you so desire to the dish. I used baby bella mushrooms, but you can use any variation that you want, bearing in mind a possible change in cook time.
  2. HOW TO STORE QUINOA After the dish has cooled completely, transfer to a air-tight tupperware container. Place in the fridge and store for 3-4 days.
  3. HOW TO FREEZE QUINOA If freezing, store as above, and then place in the freezer, or in a freezer friendly zipper plastic bag. Remove from the freezer when needed reheat in a heated pan until thawed.


Tags: coconut, Dairy Free, Egg Free, Gluten Free, mushrooms, Nut Free, quinoa, Spring, Vegan, Vegetarian coconut, Dairy Free, Egg Free, Gluten Free, mushrooms, Nut Free, quinoa, Spring, Vegan, Vegetarian
by Jessica

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  1. Creating recipes when level-headed and well-fed: So true, Jessica! It’s kind of similar to grocery shopping; you buy better ingredients when you’re not driven by basic hunger. Love that you got your hubby hooked on quinoa… to the point that you had to hide this scrumptious dish from him. Haha. Great recipe Jess! I’m in love with the combo of coconut, spinach and mushroom. <3

    • Jessica says:

      Thanks Demeter! Yes, I try not to go grocery shopping while hungry either!

  2. haha all I can think about is how bad my grocery bill is when I go to the store hungry!! Not the same but kinda sorta!! 🙂 This quinoa sounds amazingggg.

  3. Oooh, what a great way to use quinoa. Anything that has coconut milk added to it is good with me.

  4. Mary Kate says:

    Hi Jessica, this looks fabulous, but where are the directions? I cannot for the life of me find the instructions for cooking the ingredients . . . Help! I would like to have this for Good Friday dinner, but . . . I need cooking instructions to go with the ingredients and the amounts . .

    Thanks for what you can do.

    • Jessica says:

      Hi Mary Kate,

      I’m sorry about that, I’ve been having technical difficulties. I’m going to email you the recipe in case you still can’t see it properly.

      • Virginia says:

        Same problem – I needed to know how much uncooked quinoa to use to make 3 cups of cooked. It wasn’t on the Quinoa packaging either. I got that it was 2 to 1, water/quinoa, but no cooked/uncooked quantity ratios. Thanks, Virginia

        • Jessica says:

          Hi Virginia,

          Sorry about that! You could need 1 cup of cooked quinoa with 2 cups of vegetable broth to make 3 cups cooked quinoa.

  5. Virginia says:

    I made the Coconut/Spinach/Quinoa dish last night, and it was delicious. I added about 1/3 cup of toasted, sliced almonds at the last & liked the added crunch (& nutrition)…… Made the Tofu dish last week – loved it also. Marinating over night gives it enough flavor……Thanks so much for sharing

    • Jessica says:

      Hi Virginia,

      I’m so glad you enjoyed it! Your toasted sliced almonds addition made me go “yum!”. Also happy that you enjoyed the tofu dish! Thanks so much for your feedback. 🙂

  6. I adore mushrooms! thanks for this recipe! I will certainly cook it for dinner!

  7. Amy says:

    Hi Jessica, I’mean going to make this to bring for a bbq as a side dish tomorrow. Can you let me know whether these measurements for having as a main or a side dish?

    • Amy says:


    • Jessica says:

      Hey Amy,

      It serves about 6 as a side dish, so about 3 as a main dish. I hope that helps!!

      • Amy says:

        Thanks! I made it yesterday – everyone LOVED it! And to the poster who recommended almonds, nice touch! It was delicious. I added a bit more coconut milk than the recipe called for just for even more flavor and binding. People devoured it!

        • Jessica says:

          Hi Amy,

          I’m so happy to hear this, yay!! You’re so welcome and thanks so much for your feedback! I agree – love the almonds!!

  8. ela says:

    hi, will this work just as well with frozen spinach?

  9. Noreen says:

    Can you tell me how many carbs are in this dish, “Creamy Coconut Spinach and Mushroom Quinoa”? Thanks in advance.

    • Gavin | Jessica in the Kitchen says:

      Hi Noreen this dish serves 6 so there is roughly 8.3 g go Carbs per serving. I hope this helps!

  10. Hi Jessica – I’m really looking forward to making this, but I m a little confused – in the ingredients, you say 1 clove of garlic, then THREE! Which is it? One or three?



    • Jessica says:

      Hi Brenda,

      I’ll definitely reword that. I meant that while your quinoa is cooking separately, you can add one clove of garlic to infuse some flavour into that. That way it kind of melts into the quinoa and adds flavour. Truthfully, you can leave out that step or sub garlic powder.

      Then the three cloves of minced garlic is to add to the mushrooms for the other portion of the dish!

      I hope that helps so much and that you enjoy!!

  11. Sharon says:

    I just found this recipe tonight. My husband has found that he has high cholesterol, so we are adding more fresh veggies into our dinners and cutting down our meat portions. I kept everything the same except that I had a bit of fresh asparagus and green beans left from another dish, so I cut the mushrooms down to about half (we had some cooked, wild chanterelles in the freezer). Ahhhhmazing. Hubby said he would eat this once a week (and we rarely repeat a dish more than once a month!) Thank you for the recipe!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Hi Sharon! We’re so happy that you and your husband love the recipe! We’re also grateful that you like it enough to possibly put in a weekly rotation! Thank you for reading!

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