Recipe by Robin B.
"I do pilates over my lunch break a couple of times a week, and this is the perfect thing to eat after it. It's way better than the usual lean-cuisine, and way better for you. Plus, it's super-cheap to make and you get three lunches out of it, easily."
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onion, chopped fine
1 3/4 cups
chopped fresh thyme
1 (8 ounce) package
salt and pepper to taste
1 (10 ounce) bag
washed spinach leaves
crumbled goat cheese
I'm picky about quinoa recipes, and I thought this one was excellent. I made a few minor changes based on personal preference: I cooked the onions and the mushrooms longer (I let the mushrooms simmer for about 10 additional minutes with the lid off to reduce the sauce), used more spinach, subbed veg broth for chicken, and omitted the cheese. This was delicious and flavorful, and I didn't find the wine flavor to be too strong at all (maybe it's the type of wine I used, sauvignon blanc). A definite keeper!
I didn't love this. I thought the white wine flavor was too overpowering. Probably just personal preference, though. I may try it again without the white wine. Thanks anyway, quinoa recipes are few and far between!
I am a big fan of quinoa and am always looking for new recipes, but I'll definitely make this one again. The mushrooms, wine and balsamic vinegar give this dish a dark rich color and flavor. I made a few substitutions to meet my own tastes: I substituted the chicken broth for vegetarian, added roasted red peppers and used feta rather than goat's cheese. I also think that half bag of spinach is more than enough. Very good.
This was really good. For lack of time I made some changes to the original recipe. I did not have mushrooms or much time so I made the recipe a "one step" by sauteing the onion and garlic in the oil, then I added the spinach (all I had was frozen), then the quinoa. I then added all of the liquid ingredients and thyme (all I had was dried). I also didn't have any goat cheese or other crumbled cheese for that matter, so left the cheese off all together. This was our first time to have quinoa and it was great. The kids loved it! Even the one that doesn't like spinach loved it and had seconds! It was a great side dish with our dinner of talapia and fruit. Thanks for the recipe, will definitely make again!
I came across this recipe while poking around the site. We'd never even heard of Quinoa before. I went out, picked some up and made this for lunch. Absolutely amazing - can't wait to make it for my mother-in-law who's vegetarian and I'm always looking for new things to make for her. The only alterations for me were using a whole (small) red onion, more garlic and I diced an under-ripe tomato and added it to the end of the quinoa before the mushrooms went in, and Feta instead of Goat cheese. We'll be having this again soon (and looking for more Quinoa recipes in the meantime!) Thanks SO much for introducing us to this wonderful food!
Holy cow-free dinner. This recipe exceeded my expectations. Very very yummy. I left out the wine, followed the rest of the recipe pretty faithfully. There was plenty of liquid without the wine, too. I don't like quinoa too squishy, so I keep liquids about 2 c. to each c. quinoa. I saved a little to try it cold later. If it's yummy cold too, this will be my new favorite quinoa recipe. Thanks for posting!
I love this recipe! I made a few changes, omitting the cheese, using pomegranate balsamic, and adding frozen spinach to the mushroom mixture as it was cooking.
Made this for my husband and me last night, and we loved it. I cut the recipe in half for the two of us, and I will say, I believe the number of servings should be six -- I served it as a main dish and there was still a little left over. Absolutely delicious, a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Robin's Quinoa with Mushrooms and Spinach
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 433
** Calories from Fat: 148
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