One-Pan Mushroom and Spinach Quinoa
A vibrant, protein-packed meal featuring earthy mushrooms and fresh spinach simmered with quinoa for a complete, nutrient-dense dinner. This Mediterranean-inspired vegetarian recipe (gluten-free, high-protein), ready in about 30 minutes, pairs quinoa, vegetable broth, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 vegetable broth
- 2 cups, sliced mushrooms
- 3 cups spinach
- 3 cloves, minced garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves, minced garlic and 2 cups sliced mushrooms, cooking for 5 minutes until mushrooms are tender and browned.
- Step 2: Stir in 1 cup rinsed quinoa and 2 cups vegetable broth, bring to a simmer, then cover and cook for 15 minutes until quinoa is fluffy and liquid absorbed.
- Step 3: Add 3 cups fresh spinach to the skillet and stir until wilted, about 1 minute.
- Step 4: Remove from heat and stir in 1 tbsp lemon juice. Season with salt and pepper to taste.
