Creamy Spinach And Mushroom Masala With Quinoa Recipe

Indian cuisine · 468 calories

Creamy Spinach and Mushroom Masala with Quinoa recipe

About this recipe

Creamy Spinach and Mushroom Masala with Quinoa is a delightful dish that marries classic Indian flavors with the nutritional benefits of quinoa. Perfect for a vegetarian lunch, this recipe features tender mushrooms and fresh spinach simmered in a rich coconut milk-based masala sauce. The subtle warmth of cinnamon and the aromatic spices create a comforting and earthy profile. Served over fluffy quinoa, this dish is not only high in protein but also packed with fiber and iron, making it both satisfying and nourishing. Cooking it is a breeze, with simple steps and easy-to-find ingredients, all ready in just 35 minutes. Pair it with a fresh herbal garnish for a touch of brightness, and enjoy a meal that's as wholesome as it is flavorful.

Ingredients

  • 1 Bunch Spinach Fresh 1 Bunch
  • 250G Mushroom Button 250G
  • 100 G Rajah Garam Masala
  • - Forest Whole Foods Organic White Quinoa
  • - Biona Capers In Olive Oil
  • 250 G Onion Shallots 300g
  • 50G Black Garlic Cloves, 50G
  • 65G Natoora Root Ginger
  • 50G Rajah Whole Cinnamon Bark 50G
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Wash the quinoa under running water and set it aside to drain.
  2. 2. Heat 1 tablespoon of olive oil in a pan, add the chopped onion, and sauté until translucent.
  3. 3. Add minced garlic and grated ginger to the pan, cooking until fragrant for about 1 minute.
  4. 4. Stir in the curry blend and cinnamon, allowing the spices to bloom for 30 seconds.
  5. 5. Add sliced mushrooms to the pan and cook until they release their moisture, about 5 minutes.
  6. 6. Pour in the coconut milk, add the spinach, and cook until the spinach wilts completely.
  7. 7. Season the masala mixture with salt and black pepper, adjusting to taste.
  8. 8. In a separate pot, bring 300ml of water to a boil, add the quinoa, and simmer for 15 minutes until fluffy.
  9. 9. Serve the creamy spinach and mushroom masala over the cooked quinoa.
  10. 10. Garnish with a sprinkle of black pepper or fresh herbs if desired, and enjoy warm.