Spinach and Mushroom Quinoa

I've finally found a quinoa dish that my WHOLE family loves! This quinoa dish couldn't get any healthier, but it totally hits the spot. For a rice lover, this is a great substitute. I love my risotto, but we all know that rice isn't the greatest for you… Solution? Replace it with quinoa! Some may find quinoa bland, but I don't at all. There are so many different things you can to do it to accent its natural flavors. This is a great way to get your veggies and your protein in one serving!

Cook Time: 20 mins // Total Time: 20 mins

Ingredients (serves 4):
1 lb baby bella mushrooms, sliced
3 garlic cloves, minced
1 tbsp unsalted butter (can omit)
1 tbsp olive oil
5 green onions, chopped
5-10 ounces fresh spinach
2 cups cooked quinoa (adds flavor if cooked in chicken/vegetable broth)
1 tbsp olive oil after cooking (optional)
salt, to taste

Directions:
Cook quinoa according to package. Heat butter and olive oil in a large skillet on medium-high heat. Add mushrooms and garlic, and saute over medium-high heat for 5 minutes, until mushrooms get soft and acquire a golden-brown color. Add chopped green onions and mix. Season with salt. Add fresh spinach to the skillet, reducing head to low. Cover and let mushrooms and spinach cook for about 1 minute, until spinach begins to wilt. Add the cooked quinoa and cook on low heat for another minute until spinach wilts even more and quinoa warms. Season with salt to taste, and add another tbsp olive oil, if desired.
*tip - I added some garlic salt to mine. It gave it a bit more flavor and added a nice zing!

Recipe credit to: Julia from Julia's Album