Robin's Quinoa with Mushrooms and Spinach Recipe -
Robin's Quinoa with Mushrooms and Spinach Recipe
  • READY IN 50 mins

Robin's Quinoa with Mushrooms and Spinach

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2007

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!

Most Helpful Critical Review
Aug 05, 2007

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!

Apr 07, 2007

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.

Oct 20, 2009

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!

Feb 09, 2008

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!

Mar 04, 2010

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!

Jan 06, 2008

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.

Mar 15, 2010

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 roasted red peppers and something crunchy to sink your teeth into, perhaps some pecans or even water chestnuts. As a side dish, however, it would be very good. I squeezed some lemon juice on each serving and I thought that brightened the flavor quite a bit. It is not the most attractive dish to ever hit the plate, either, which is another reason to add some red peppers for color.


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 8 g
  • 32%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Robin B.
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