Coconut Creamy Spinach and Mushroom Quinoa
Ingredients
The quinoa base
-
3
cups
cooked quinoa
-
1
clove
garlic, minced
-
1
tablespoon
olive oil
The vegetables
-
2
cups
chopped raw mushrooms
-
3
cloves
garlic, minced
-
3
cups
raw spinach
The seasoning and extras
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
coconut milk
-
1
lime, for squeezing over
Instructions
- Cook the quinoa, adding one clove of garlic for flavor.
- In a skillet, heat olive oil over medium-high heat and cook the chopped mushrooms with salt and pepper for 10 minutes.
- Lower the heat and add the remaining garlic, cooking for another 5 minutes.
- Add the spinach and coconut milk, cover, and cook for 3 minutes until the spinach wilts.
- Stir in the cooked quinoa and mix everything together.
- Serve immediately with lime wedges.
Nutrition Facts (estimated)
Servings
6 servings
Calories
155
Total fat
5g
Total carbohydrates
22g
Total protein
6g
Sodium
69mg
Cholesterol
0mg
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