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Robin's Quinoa with Mushrooms and Spinach

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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50 m servings 433 cals
Original recipe yields 3 servings


  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
  4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

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Read all reviews 137
  1. 183 Ratings

Most helpful positive review

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 s...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 s...

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...

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 t...

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 ...

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, ...

We love quinoa and I made this as a main dish served with roasted tomatoes and asparagus. I don't think that it is main dish material as written. It needed more oomph for that; perhaps some ro...

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 d...

I made this dish for friends who had either never had quinoa or had "tasteless" quinoa once before. They loved it and asked for the recipe. I love the inclusion of thyme. It was a nice change o...