Sautéed Spinach And Mushroom Quinoa Bowl Recipe

About this recipe

A wholesome and diabetic-friendly dinner option featuring sautéed mushrooms, fresh spinach, and fluffy quinoa. This vegetarian dish is packed with nutrients and flavor, perfect for a satisfying and healthy meal.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 250 g Spring Onion
• 250 g Spinach - Chopped
• 250 g Quinoa
• 1 kg Akar Powder Salt

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. 2. Add 200 g of sliced mushrooms and 3 minced garlic cloves to the skillet. Sauté for about 5 minutes until the mushrooms are soft and golden-brown.
3. 3. Stir in 5 chopped green onions and season with 1/2 teaspoon of salt. Mix well.
4. 4. Add 100 g of fresh spinach to the skillet. Reduce the heat to low, cover with a lid, and cook for 1 minute or until the spinach begins to wilt.
5. 5. Stir in 2 cups of cooked quinoa and cook on low heat for another minute until the spinach is fully wilted and the quinoa is warmed through.
6. 6. Taste and adjust seasoning with additional salt if needed. Optionally, drizzle with 1 tablespoon of olive oil before serving.