This is a wonderful one pot meal, and makes wonderful leftovers as well. If you are dairy free, simply omit the grated cheese. With the quinoa, onions, mushrooms and greens this is indeed a very nutritious meal- all in one pot! Enjoy on your next meatless Monday!
1 1/2 cups quinoa- rinsed well and drained
3 cups low-sodium chicken or vegetable broth
1 tsp curry (can be sweet or hot to your preference)
Pinch of cayenne pepper (more if you like it really hot)
1 T. extra virgin olive oil
1 medium onion, small dice
8 oz of cremini mushroom, diced
1 clove of garlic, minced
3 cups fresh spinach, coarsely chopped
½ cup grated smoked Gouda cheese (optional but a nice addition)
Salt to taste
Bring broth to a boil then add rinsed quinoa. Bring back to a boil, cover, lower heat and simmer for about 15-20 minutes or until most of the water has been absorbed. About half way through, add the curry and the cayenne. Once the quinoa is just about cooked, add the chopped spinach. Fluff with a fork, put the cover back on, turn off the heat and let the spinach wilt.
Meanwhile, heat 1 T. olive oil over medium heat in a large skillet. Once hot, add onions and sauté for 5 minutes. Add garlic. Sauté a few minutes more. Add the chopped mushrooms and sauté 3-5 minutes or until all of the liquid that was released from mushrooms cooks off. Add this sautéed mixture to the cooked quinoa. Toss with a fork. Salt to taste. Add smoked Gouda if desired. Mix in and enjoy!
Nice when served with roasted butternut squash or butternut squash bisque!
Chris Battista MD