Quinoa and Mushroom Skillet
Elevate your weeknight meals with this hearty and nutritious Quinoa and Mushroom Skillet, a one-pan recipe that’s as satisfying as it is wholesome. Packed with protein-rich quinoa, earthy cremini mushrooms, vibrant red bell peppers, and tender baby spinach, this dish is enhanced with the bold flavors of soy sauce, smoky paprika, and cumin. Perfectly balanced and ready in just 30 minutes, it's an ideal vegan and gluten-free option for busy days. Serve it as a standalone main course or pair it with your favorite protein for a versatile, crowd-pleasing meal. Garnished with fresh parsley for a pop of color, this skillet dish is a flavorful, nutrient-rich way to brighten your dinner table! Keywords: quinoa skillet recipe, mushroom skillet, vegan one-pan meal, healthy weeknight dinner, gluten-free mushroom recipe.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 10 ounces cremini or button mushrooms, sliced
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 2 tablespoons soy sauce or tamari
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the quinoa under cold water thoroughly to remove any bitterness.
In a medium pot, combine the quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Stir in the diced red bell pepper and cook for 2-3 minutes, until slightly softened.
Add the cooked quinoa to the skillet and mix well to combine with the vegetables.
Reduce the heat to low and stir in the soy sauce or tamari, ground cumin, smoked paprika, salt, and black pepper. Taste and adjust seasonings as needed.
Gently fold in the baby spinach and cook for 1-2 minutes, just until wilted.
Remove the skillet from heat and sprinkle with fresh parsley for garnish, if desired.
Serve warm and enjoy this nutritious quinoa and mushroom skillet as a main dish or side.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.3 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
