Why You’ll Love This Spinach Mushroom Quinoa Bowl

• It’s a complete meal in one bowl. You’ve got your whole grains, your veggies, and your plant-based protein all sorted. No need to fuss with multiple side dishes—everything you need is right here, making it perfect for a busy weeknight.
• The texture is seriously satisfying. The fluffy quinoa, the tender-chewy mushrooms, and the creamy avocado create a fantastic contrast. It’s far from a boring, mushy bowl; every single bite is interesting.
• It’s incredibly versatile. Think of this recipe as a blueprint. Don’t have quinoa? Use farro or brown rice. Not a fan of mushrooms? Roasted sweet potatoes or chickpeas would be amazing. This bowl is a fantastic canvas for whatever you have in the fridge.
• It makes fantastic leftovers. The flavours really meld and deepen overnight. Pack it for lunch the next day—it travels beautifully and tastes just as good, if not better, cold or at room temperature.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 2 cups vegetable broth (or water)
• 450 g cremini or chestnut mushrooms, sliced
• 1 large yellow onion, thinly sliced
• 3-4 cloves garlic, minced
• 150 g fresh baby spinach
• 1 ripe avocado, sliced
• 2 tbsp olive oil (or avocado oil)
• 1 tbsp tamari or soy sauce
• 1 tsp smoked paprika
• ½ lemon, juiced
• Salt and black pepper to taste
• Optional for serving: toasted pine nuts, red pepper flakes, fresh parsley

Tools: A medium saucepan with a lid, a large skillet or frying pan, a sharp knife, and a cutting board.

A couple of quick notes on the ingredients—using vegetable broth instead of water to cook the quinoa adds a lovely savoury depth right from the start. And that tamari or soy sauce? It’s our secret weapon for umami, making the mushrooms taste incredibly rich and meaty. Don’t skip it!

Serves: 3 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! This is non-negotiable, honestly. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A good rinse in a fine-mesh strainer under cold water until the water runs clear makes all the difference.
• Don’t overcrowd the mushrooms. When you add the mushrooms to the pan, give them space! If you pile them all on top of each other, they’ll steam and become soggy. We want them to sear and caramelize for maximum flavour.
• Have your spinach ready to go. The spinach wilts down in a flash, so it’s the last thing you add to the skillet. Make sure it’s washed and standing by so you can toss it in at the perfect moment.
• The power of acid. That final squeeze of fresh lemon juice might seem like a small thing, but it’s magic. It brightens all the earthy flavours and really makes the whole dish pop. Please don’t use bottled juice here—fresh is best.

How to Make Spinach Mushroom Quinoa Bowl

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The crisp, acidic notes of the salad provide a refreshing counterpoint to the warm, earthy flavours of the bowl.
• Roasted asparagus or broccoli — Adding another roasted vegetable on the side makes the meal feel even more substantial and adds a lovely, slightly charred element.
• A wedge of crusty sourdough bread — Perfect for mopping up any delicious juices left at the bottom of the bowl. It’s all about that satisfying final bite.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The citrus notes in the wine will mirror the lemon in the dish, while the acidity cuts through the richness beautifully.
• A warm cup of ginger tea — For a non-alcoholic option, the spicy warmth of ginger complements the earthiness of the mushrooms and quinoa wonderfully.
• Sparkling water with a slice of lemon — Sometimes the simplest pairing is the best. The bubbles are refreshing and the lemon ties it all together.

Something Sweet

• A few squares of dark chocolate (70% cocoa or higher) — The bitterness of the chocolate is a fantastic, sophisticated finish after the savoury bowl.
• A ripe pear or a handful of berries — The natural sweetness and freshness of fruit feels light and cleansing, a perfect palate-cleanser.
• A small bowl of lemon sorbet — This continues the citrus theme and is incredibly refreshing, ending the meal on a bright, clean note.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. I’ve mentioned it before, but it’s the number one reason people say they don’t like quinoa. That bitter coating will ruin the entire dish, so please take the extra 60 seconds to rinse it well.
• Mistake: Steaming the mushrooms instead of searing them. If your pan is too crowded, the mushrooms will release all their liquid and just boil in it. You’ll end up with grey, soggy mushrooms instead of beautifully browned, flavour-packed ones. Use a big pan and give them space!
• Mistake: Overcooking the spinach. You just want it to wilt, which happens very quickly. If you leave it on the heat for too long, it will become slimy and lose its vibrant green colour and fresh taste. Toss it in last and remove the pan from the heat shortly after.
• Mistake: Skipping the lemon juice. I know it seems like a garnish, but it’s a crucial seasoning agent. Without that hit of acidity, the bowl can taste a bit flat and one-dimensional. The lemon juice lifts everything up.

Expert Tips

• Tip: Toast the quinoa before cooking. For an even deeper, nuttier flavour, toast the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat until it smells fragrant, before adding the broth. It adds another layer of complexity.
• Tip: Use a mix of mushrooms. While cremini are great, using a combination—like some shiitake for meatiness and some oyster mushrooms for delicate texture—creates a more interesting and gourmet-tasting bowl.
• Tip: Make a quick tahini-lemon drizzle. Whisk together a couple of tablespoons of tahini, the juice of half a lemon, a pinch of salt, and enough water to make a drizzable consistency. Drizzle this over the finished bowls for a creamy, tangy, next-level finish.
• Tip: Prep components ahead. You can cook the quinoa and slice the mushrooms and onions a day or two in advance. Store them separately in the fridge, then all you have to do at mealtime is sauté everything together—dinner in 15 minutes!

FAQs

Can I use a different grain instead of quinoa?
Absolutely! This recipe is very adaptable. Brown rice, farro, or even couscous would work wonderfully. Just adjust the cooking time and liquid according to the package directions for your chosen grain. The key is to have a fluffy, neutral base that can soak up the delicious mushroom juices.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming it in a skillet over medium heat with a tiny splash of water or broth to prevent it from drying out. You can also microwave it, but the skillet method helps retain the best texture. The avocado is best added fresh when serving.

Is this recipe gluten-free?
Yes, it is naturally gluten-free, provided you use tamari (which is wheat-free) instead of standard soy sauce. Always double-check your labels, especially on things like vegetable broth, to ensure there are no hidden gluten-containing ingredients if you have a severe allergy.

Can I add a protein like chicken or tofu?
Of course! For chicken, dice a breast and sauté it until cooked through before you start the onions, then set it aside and add it back in at the end. For tofu, cube firm tofu, pan-fry or bake it until crispy, and use it as a topping. It’s a great way to make the bowl even more filling.

My quinoa turned out mushy. What happened?
This usually happens from using too much liquid or not letting it steam properly at the end. The ratio of 1 cup quinoa to 2 cups liquid is a guide; if your pan lid isn’t very tight, a little steam might escape, so you might need the full 2 cups. If it’s still wet after the resting time, simply fluff it and leave the lid off for a few minutes to let excess moisture evaporate.