Spinach and Mushroom Quinoa Bowls Recipe

Name: Spinach and Mushroom Quinoa Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Quinoa, Rinsed Per Package Directions; 2- 1/2 cups Chicken Broth, Or Water Or Vegetable Broth, For Cooking Quinoa; 3 Tablespoons Butter; 2 cups Fresh Sliced Mushrooms; 3 cups Fresh Baby Spinach; 2 cups Chickpeas, Rinsed And Drained; 3 Tablespoons Shaved Parmesan Cheese; 1/4 cups Olive Oil; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Italian Seasoning; Black Pepper To Taste

Servings: persons

1- 1/2 cup Quinoa, Rinsed Per Package Directions
2- 1/2 cups Chicken Broth, Or Water Or Vegetable Broth, For Cooking Quinoa
3 Tablespoons Butter
2 cups Fresh Sliced Mushrooms
3 cups Fresh Baby Spinach
2 cups Chickpeas, Rinsed And Drained
3 Tablespoons Shaved Parmesan Cheese
1/4 cups Olive Oil
1/4 teaspoons Garlic Powder
1/4 teaspoons Italian Seasoning
Black Pepper To Taste

1
Cook quinoa according to package directions, using chicken broth for more flavor, if desired.
2
While quinoa is cooking, melt butter in a large skillet over medium heat.
3
Add mushrooms and saute until browned.
4
Remove to plate and set aside.
5
In same skillet, add spinach and cook for 23 minutes or until wilted.
6
Remove and set aside with mushrooms.
7
To make dressing, combine olive oil, garlic powder, Italian seasoning and pepper.
8
Once quinoa is cooked, add in spinach, mushrooms, chickpeas, and Parmesan cheese.
9
Pour dressing over quinoa mixture and toss to coat.
10
Serve immediately or refrigerate until ready to serve.
11
Garnish with additional Parmesan cheese, if desired.
12
Enjoy!
13
Note: Quinoa bowls can be served hot or cold.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1- 1/2 cup Quinoa, Rinsed Per Package Directions, 2- 1/2 cups Chicken Broth, Or Water Or Vegetable Broth, For Cooking Quinoa, 3 Tablespoons Butter, 2 cups Fresh Sliced Mushrooms, and more.

Yes, Spinach and Mushroom Quinoa Bowls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Mushroom Quinoa Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions