Coconut Creamy Spinach and Mushroom Quinoa

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

Course Dinner

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 155

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!

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.