Description
This one-pan wonder packs protein, veggies, and tons of flavor in every bite. Skip the boring salad and whip up this skillet for a dinner that’s healthy but actually satisfying.
Ingredients
Scale
- 1 cup (185g) uncooked quinoa, rinsed and drained
- 2 cups (475ml) vegetable broth (or chicken broth for non-vegetarians)
- 2 tablespoons (30ml) olive oil
- 1 medium onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tablespoon/9g), minced
- 8 oz (225g) cremini mushrooms, sliced
- 4 cups (120g) fresh spinach, packed
- 1 tablespoon (15ml) fresh lemon juice
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Rinse quinoa in a fine-mesh sieve under cold water for 30 seconds. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Increase heat to medium-high and add sliced mushrooms. Cook undisturbed for 3-4 minutes until they begin to brown. Stir and continue cooking for 2-3 minutes until golden. Season with salt, pepper, thyme, and red pepper flakes if using.
- Add the rinsed quinoa to the skillet and stir to coat for about 1 minute. Pour in the hot vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until quinoa is tender.
- Remove lid and fluff quinoa with a fork. Place spinach on top, cover again for 1-2 minutes until spinach begins to wilt. Remove lid and fold spinach into the mixture.
- Drizzle with lemon juice and fold in grated Parmesan. Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot with extra Parmesan on the side.