Sautéed Mushroom and Spinach Quinoa Salad with Balsamic Glaze
Nutty quinoa tossed with sautéed mushrooms, fresh spinach, and a sweet balsamic glaze for a hearty vegetarian salad. This mediterranean-inspired vegetarian (vegetarian, gluten-free) ready in about 30 minutes pairs quinoa, water, olive oil 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 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 quinoa
- 2 cups water
- 2 tbsp olive oil
- 8 oz sliced cremini mushrooms
- 3 cups fresh spinach leaves
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tsp honey
Instructions
- Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add 8 oz sliced cremini mushrooms and sauté for 5-6 minutes until mushrooms release moisture and brown on edges.
- Step 4: Stir in 2 minced garlic cloves, 3 cups fresh spinach leaves, 1 tsp salt, and 1/2 tsp black pepper; cook for 2-3 minutes until spinach wilts and garlic is fragrant.
- Step 5: In a small bowl, whisk together 2 tbsp balsamic vinegar and 1 tsp honey until combined.
- Step 6: Combine the cooked quinoa and sautéed vegetables in a large bowl, then drizzle the balsamic glaze over the top and toss gently to coat before serving warm or at room temperature.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Mushroom and Spinach Quinoa Salad with Balsamic Glaze 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 Sautéed Mushroom and Spinach Quinoa Salad with Balsamic Glaze?
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 quinoa from drying out.
Can I substitute ingredients in Sautéed Mushroom and Spinach Quinoa Salad with Balsamic Glaze?
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 Sautéed Mushroom and Spinach Quinoa Salad with Balsamic Glaze 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 Sautéed Mushroom and Spinach Quinoa Salad with Balsamic Glaze vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
