Mushroom and Spinach Quinoa Bowl
A hearty and nutritious bowl featuring fluffy quinoa, earthy mushrooms, and fresh spinach, all tossed in a garlic-herb lemon dressing for a satisfying vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs rinsed quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 2 tbsp olive oil
- 1 cup, sliced mushrooms
- 3, minced garlic cloves
- 4 cups, fresh spinach
- 1/4 cup lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup sliced mushrooms and cook for 5-7 minutes until golden brown and tender. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 4 cups fresh spinach and cook until wilted (about 2 minutes), then remove from heat and let cool slightly.
- Step 4: In a small bowl, whisk 1/4 cup lemon juice, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 5: Toss the cooked quinoa with the mushroom-spinach mixture and dressing until well combined. Season with additional salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Spinach Quinoa Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Spinach Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Mushroom and Spinach Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Spinach Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Spinach Quinoa Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
