Why You’ll Love This Mushroom and Spinach Quinoa Bowl
- It’s a complete meal in one bowl. You get your protein from the quinoa, a heap of veggies, and healthy fats all in a single, satisfying dish. No need to fuss with multiple side dishes—dinner is served, just like that.
- The texture is genuinely fantastic. We’re talking fluffy quinoa, meaty mushrooms, and spinach that’s just tender enough. A little squeeze of lemon at the end brightens everything up and ties it all together beautifully.
- It’s incredibly versatile. Think of this recipe as a template. Not a fan of spinach? Swap in kale. Want more protein? Add a fried egg on top or some chickpeas. This bowl is your culinary canvas.
- It’s meal-prep magic. This recipe makes fantastic leftovers. The flavors actually meld and improve after a day in the fridge, making it the perfect make-ahead lunch for a busy week.
Ingredients & Tools
- 1 cup uncooked quinoa, rinsed well
- 2 cups vegetable broth (or water)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 450 g cremini or button mushrooms, sliced
- 150 g fresh spinach
- 1 tbsp tamari or soy sauce
- 1 tsp dried thyme
- ½ lemon, juiced
- Salt and black pepper to taste
- Optional for serving: Fresh parsley, red pepper flakes, avocado slices.
Tools: A medium saucepan with a lid, a large skillet or frying pan, a wooden spoon.
The quality of your broth really makes a difference here—it gives the quinoa a much deeper flavor base than water alone. And don’t skip rinsing the quinoa! It removes its natural bitter coating, called saponin, which is the secret to fluffy, not bitter, grains.
Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! I know I just mentioned it, but it’s the number one tip for success. Just place the quinoa in a fine-mesh strainer and rinse under cold water for a minute, until the water runs clear. It’s a simple step with a huge payoff.
- Don’t overcrowd the mushrooms. When you add the mushrooms to the pan, give them space. If you pile them on top of each other, they’ll steam and become soggy. We want them to sear and caramelize for maximum flavor.
- Wilt the spinach in batches. Fresh spinach looks like a mountain when you first add it, but it wilts down dramatically. Adding it in two or three batches makes it much easier to incorporate evenly into the mushrooms.
- Toast your quinoa (optional but amazing). For an extra nutty flavor, you can toast the rinsed and drained quinoa in the dry saucepan for a few minutes before adding the broth. You’ll smell a lovely, toasty aroma when it’s ready.
How to Make Mushroom and Spinach Quinoa Bowl
Step 1: Cook the Quinoa. Combine the rinsed quinoa and vegetable broth in your saucepan. Bring it to a boil over high heat. Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little “tails” (the germ) have spiraled out. Remove it from the heat and let it sit, still covered, for 5-10 minutes. This resting time is crucial for fluffy quinoa—don’t peek!
Step 2: Sauté the Aromatics. While the quinoa is cooking, heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute—you want it fragrant but not burnt. That garlic aroma should make your kitchen smell incredible.
Step 3: Cook the Mushrooms. Now, add all those sliced mushrooms to the skillet along with the dried thyme, a good pinch of salt, and some black pepper. The trick here is to let them cook without stirring too often. Let them sit for a few minutes to develop a nice brown sear on one side before you give them a stir. This is where all that deep, savory flavor comes from. Cook for 8-10 minutes total, until they’ve released their water and are beautifully browned.
Step 4: Wilt the Spinach. Add the tamari or soy sauce to the skillet—it will sizzle and deglaze the pan, lifting all those tasty browned bits. Now, start adding the spinach a handful at a time. Stir continuously as it wilts down. It might seem like a lot at first, but it will shrink dramatically. This should only take 2-3 minutes. You’re aiming for the spinach to be just wilted and bright green.
Step 5: Combine and Finish. By now, your quinoa should be perfectly fluffy. Use a fork to fluff it up right in the pot, then add it all to the skillet with the mushroom and spinach mixture. Gently toss everything together to combine. Squeeze the fresh lemon juice over the top and give it one final toss. Taste it—this is your moment. Does it need more salt? Pepper? A bit more lemon? Adjust to your liking.
Step 6: Serve Immediately. Divide the quinoa bowl mixture among serving bowls. Top with any of your chosen garnishes—a sprinkle of fresh parsley, a pinch of red pepper flakes for heat, or some creamy avocado slices. The contrast of the cool, rich avocado with the warm, savory bowl is honestly a little bit perfect.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic notes of the salad cut through the earthiness of the bowl beautifully, making the meal feel even more balanced and fresh.
- Roasted asparagus or broccoli — Adding another roasted vegetable on the side adds a different texture and deepens the overall veggie-packed experience without complicating the cooking process.
- A wedge of crusty, warm bread — Perfect for mopping up any last delicious bits left in the bowl. It adds a comforting, rustic element that makes the meal feel more substantial.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The citrus notes in the wine will mirror the lemon juice in the bowl, while the acidity cleanses the palate between bites.
- A cold glass of sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the fresh ingredients in the dish.
- A light, citrusy pale ale — The hoppy, bitter notes can stand up to the umami of the mushrooms without overwhelming the other flavors.
Something Sweet
- A few squares of dark chocolate (70% or higher) — The bitterness of the chocolate is a fantastic, simple way to end the meal on a sophisticated note without feeling too heavy.
- A bowl of fresh mixed berries — The natural sweetness and juiciness of berries provide a bright, clean finish that contrasts nicely with the savory main course.
- A small scoop of lemon sorbet — This continues the citrus theme from the bowl and acts as a palate-cleansing, light dessert that feels like a real treat.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the most common error and it leads to a bitter, soapy-tasting final dish. The saponin coating is not something you want to taste, trust me. A quick rinse solves everything.
- Mistake: Stirring the mushrooms constantly. If you stir them too much, they’ll release all their water at once and steam instead of sauté. Let them sit and get some color—that browning equals flavor. I’ve messed this up before too, and the difference is night and day.
- Mistake: Adding the spinach all at once. It will steam into a clumpy, soggy mass that’s hard to distribute evenly. Adding it gradually ensures every leaf gets just the right amount of heat and wilts perfectly.
- Mistake: Skipping the fluff and rest for the quinoa. If you stir it immediately after cooking or skip the resting time, you can end up with a gummy texture. Letting it steam off the heat with the lid on is the key to light, separate grains.
Expert Tips
- Tip: Use a mix of mushrooms. If you can, grab a handful of shiitake or oyster mushrooms along with the cremini. Each variety brings its own unique texture and depth of flavor, making the bowl even more interesting.
- Tip: Add a pinch of nutritional yeast. When you add the quinoa to the skillet, stir in a tablespoon or two of nutritional yeast. It gives a wonderful, subtle cheesy, umami flavor that’s completely vegan-friendly.
- Tip: Make it a “kitchen sink” bowl. This recipe is a fantastic base for using up leftover roasted vegetables, a can of beans, or even some shredded chicken. Stir them in at the end with the quinoa to heat through.
- Tip: Double the recipe for easy lunches. This bowl stores exceptionally well for up to 4 days in the fridge. The flavors have time to meld, and it tastes fantastic cold or reheated gently in the microwave.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! This recipe is very adaptable. Brown rice, farro, or couscous would all work well. Just adjust the cooking liquid and time according to the package directions for your chosen grain. If using a pre-cooked grain, you’ll just need to heat it through when you combine everything at the end. The mushroom and spinach mixture is the real star here.
My quinoa turned out mushy. What happened?
This usually means either you used too much liquid or you didn’t let the steam do its work. The ratio of 1 cup quinoa to 2 cups liquid is a guide; if your pan lid isn’t super tight, a tiny bit of steam might escape, so you might need slightly less. Also, make sure you let it rest off the heat without removing the lid—that final steam is what finishes the cooking perfectly.
Can I make this recipe oil-free?
You can! For sautéing, simply use a few tablespoons of vegetable broth or water instead of oil. You’ll need to keep a closer eye on it to prevent sticking, adding a splash more liquid as needed. The mushrooms will still soften and release their flavor, though you might not get the same level of browning.
Is this bowl good for meal prep?
It’s one of the best meal prep recipes out there! Let the cooked bowl cool completely before dividing it into airtight containers. It will keep well in the fridge for 3-4 days. You can eat it cold, at room temperature, or gently reheated. If you’re adding avocado, add that fresh when you’re ready to eat.
The spinach made everything watery. How can I prevent this?
This can happen if the spinach isn’t fresh or if the heat is too low when you add it. Make sure your skillet is on a decent medium heat when wilting the spinach—this will cook the water out quickly. Also, ensure you’re using fresh, dry spinach; if it’s a bit wet, give it a quick spin in a salad spinner first.
Mushroom And Spinach Quinoa Bowl
Whip up this hearty Mushroom & Spinach Quinoa Bowl in 40 mins! A complete, healthy meal with savory mushrooms, vibrant spinach & fluffy quinoa. Perfect for easy weeknight dinners or meal prep.
Ingredients
Ingredients
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1 cup uncooked quinoa (rinsed well)
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2 cups vegetable broth (or water)
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1 tbsp olive oil
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1 medium yellow onion (diced)
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3 cloves garlic (minced)
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450 g cremini or button mushrooms (sliced)
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150 g fresh spinach
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1 tbsp tamari or soy sauce
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1 tsp dried thyme
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½ lemon (juiced)
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Salt and black pepper (to taste)
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Optional for serving: Fresh parsley, red pepper flakes, avocado slices
Instructions
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Cook the Quinoa. Combine the rinsed quinoa and vegetable broth in your saucepan. Bring it to a boil over high heat. Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. You'll know it's done when the grains are translucent and the little tails (the germ) have spiraled out. Remove it from the heat and let it sit, still covered, for 5-10 minutes. This resting time is crucial for fluffy quinoa—don't peek!01
-
Sauté the Aromatics. While the quinoa is cooking, heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute—you want it fragrant but not burnt. That garlic aroma should make your kitchen smell incredible.02
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Cook the Mushrooms. Now, add all those sliced mushrooms to the skillet along with the dried thyme, a good pinch of salt, and some black pepper. The trick here is to let them cook without stirring too often. Let them sit for a few minutes to develop a nice brown sear on one side before you give them a stir. This is where all that deep, savory flavor comes from. Cook for 8-10 minutes total, until they've released their water and are beautifully browned.03
-
Wilt the Spinach. Add the tamari or soy sauce to the skillet—it will sizzle and deglaze the pan, lifting all those tasty browned bits. Now, start adding the spinach a handful at a time. Stir continuously as it wilts down. It might seem like a lot at first, but it will shrink dramatically. This should only take 2-3 minutes. You're aiming for the spinach to be just wilted and bright green.04
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Combine and Finish. By now, your quinoa should be perfectly fluffy. Use a fork to fluff it up right in the pot, then add it all to the skillet with the mushroom and spinach mixture. Gently toss everything together to combine. Squeeze the fresh lemon juice over the top and give it one final toss. Taste it—this is your moment. Does it need more salt? Pepper? A bit more lemon? Adjust to your liking.05
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Serve Immediately. Divide the quinoa bowl mixture among serving bowls. Top with any of your chosen garnishes—a sprinkle of fresh parsley, a pinch of red pepper flakes for heat, or some creamy avocado slices. The contrast of the cool, rich avocado with the warm, savory bowl is honestly a little bit perfect.06
