This coconut creamy spinach and mushroom quinoa is a delicious 30 minute dinner in a bowl that packs in 7 servings of vegetables!

Overhead view of coconut creamy spinach and mushroom quinoa in skillet with wooden spoon

I’m all about meals in bowls, whether it’s creamy garlic mushroom pasta, vegan poke bowls, or this creamy spinach and mushroom quinoa. I love how meal bowls allow you to mix-and-match different components—and it’s nice not to have to come up with ideas for a main dish and sides. Instead, it’s all served together!

As far as bowl recipes go, this one’s simple and everything’s mixed together right in the skillet—the creamy spinach, garlic mushrooms, and fluffy quinoa. There are surprisingly few ingredients, but they come together to produce big flavours and contrasting textures. 

Why You’ll Love This Quinoa Recipe

  • Protein and veggies together. Quinoa is an excellent source of protein, and the addition of mushrooms and spinach make this recipe a complete meal.
  • Quick and easy to make. In just 30 minutes, you can have these delicious and nutritious meal bowls on the table ready to eat! This is a recipe perfect for busy weeknights.
  • Great for meal prep. Like many quinoa recipes, this is one that’s ideal for meal prepping. Scale it up and portion it out for a week of healthy plant-based lunches.
Overhead view of ingredients for coconut creamy spinach and mushroom quinoa with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Quinoa – Here’s how to cook quinoa.
  • Garlic – You’ll need some for the quinoa and some for the mushrooms.
  • Olive oil
  • Mushrooms – White mushrooms and cremini are the most common and affordable, but you can use a wild mushroom mix or any variety you like.
  • Salt and pepper
  • Raw spinach 
  • Coconut milk – For the richest flavour and creamiest texture, choose full-fat coconut milk.
  • Lime – A squeeze of juice brightens up the flavour and brings everything together.

How to Make Coconut Creamy Spinach and Mushroom Quinoa

Overhead view of cooked quinoa
Overhead view of mushrooms in skillet
  • Make the quinoa. Cook the quinoa according to the package instructions, but add a clove of garlic for flavour.
  • Cook the mushrooms. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 10 minutes.
Overhead view of spinach added to skillet of mushrooms
Overhead view of spinach and mushrooms in skillet
Overhead view of quinoa added to pan of sauteed spinach and mushrooms
Overhead view of coconut creamy spinach and mushroom quinoa in skillet with wooden spoon
  • Make them garlicky. Reduce the heat to medium and stir in the garlic. Cook for another 5 minutes.
  • Add the spinach and coconut milk. Stir them in and cover for 3 minutes, or until the spinach wilts. Season to taste. 
  • Finish. Stir in the quinoa and divide into bowls. Serve with lime wedges.

Tips for Success

  • Make sure the quinoa isn’t soggy. You should cook it until the liquid is all absorbed or cooked off. If there’s a lot of liquid left behind, the flavours in this recipe will be watered down.
  • Bulk up the veggies. You can add even more spinach and mushrooms if you’d like a higher veggie-to-quinoa ratio.
  • Rinse the quinoa thoroughly. Although many brands of quinoa are now pre-rinsed, it doesn’t hurt to give it a quick rinse under cold water to remove any residual bitterness from the saponin coating.
Overhead view of coconut creamy spinach and mushroom quinoa in skillet

Variations

  • Add some extra protein. Chickpeas, marinated tofu, vegan chicken, or white beans can all be added to this dish for a boost of protein.
  • Try different vegetables. This recipe is versatile and can be customized with your favourite vegetables, greens, or whatever is in season. Try bell peppers, zucchini, kale, or chard.
  • Use it as a base. To stretch this meal a bit further, use it as a base for a bigger meal bowl with add-ons like balsamic roasted vegetables, lemon pepper tofu, and tahini sauce.

How to Store Leftovers

Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.

Can I Freeze This Recipe?

Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.

Skillet of coconut creamy spinach and mushroom quinoa with wooden spoon

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Overhead view of coconut creamy spinach and mushroom quinoa in skillet with wooden spoon

Coconut Creamy Spinach and Mushroom Quinoa

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This coconut creamy spinach and mushroom quinoa is a delicious 30 minute dinner in a bowl that packs in 7 servings of vegetables!
5 (from 9 ratings)
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Ingredients

  • 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

Instructions 

  • 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!

Notes

  • 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.
  • To store: Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
  • To freeze: Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
 
Calories: 155kcal, Carbohydrates: 22g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Sodium: 69mg, Potassium: 362mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1407IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner
Author: Jessica Hylton