This is one of my favorite dinner go-to dishes. It's gluten-free, packed with protein and full of the inflammation lowering polyphenols (the awesome chemicals that give veggies their color). I have three pans going on the stove at one time and then I throw everything together at the end.
1 cup uncooked quinoa, rinsed
2+ cups vegetable stock
5 cloves garlic, minced
8-10oz. package organic baby portobello mushrooms (or any mushroom variety), chopped
4 cups fresh organic spinach
extra virgin olive oil
gluten-free tamari (or soy sauce)
salt and pepper
Start by placing one cup of (rinsed) quinoa in two cups vegetable stock. Bring to a boil, cover and then reduce to simmer for about 15 minutes or until all liquid is absorbed. Turn heat off and allow pot to sit and remain covered for an additional 5 minutes before removing lid.
Meanwhile, drizzle some cold-pressed olive oil in a sauté pan, turn on low to medium head and add the minced garlic. After the aroma of cooked garlic has hit your nose, add the chopped mushrooms to the pan. Once the mushrooms have cooked down a few minutes, add a few splashes of tamari, salt and pepper and allow the mixture to simmer in this for about five minutes, stirring frequently.
In another sauté pan, pour enough veggie stock to cover the bottom of the pan and heat. Once the stock is heated add the fresh spinach. Using a pair of tongs, stir the spinach into the veggie stock so that it doesn't dry out and so it cooks evenly. Add salt and pepper, if desired, and cook for about five minutes.
When all three pans have finished cooking, put a few scoops of quinoa in the bottom of a bowl and top with the mushrooms and spinach. Enjoy!
*If you're heavy handed on the salt, keep in mind that the tamari is naturally salty so you may need very little additional salt.
I hope you enjoy this simple and healthy dish!
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