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Spinach and Mushroom Quinoa Bowl

30 Minute Meals Main Course Salads Side Dishes

Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, this Quinoa Veggie Bowl is jam-packed with protein and flavor!

overhead view of a quinoa veggie bowl topped with shaved parmesan

Now that we’ve officially made it through the first week of April, I’m full of hope that we’re officially done with winter and onto spring. Easter has come and gone and the weather is slowly starting to get better.

Since Easter is sometimes early in the year, and other times later, I feel like it almost falls on the cusp of winter. Know what I mean? But since that holiday has passed, I’m reminded of the upcoming warmer holidays — Memorial Day, 4th of July — so maybe I’m stretching it just a little, but, you get my drift, right?

I’m also loving the fresh veggies that arrives with the warmer weather. Asparagus, green beans and spinach almost seem to taste better in the spring. I’ve been trying to cook with more greens lately and I’m happy to report that I’m staying on track!

Which leads me to this dish: Spinach and Mushroom Quinoa Bowls! It’s been a while since I made a quinoa dish to share with you, so I figured I was long overdue! And because I love creating new flavor combinations, I was ready for the challenge.

This easy quinoa bowl recipe is perfect for a light lunch or dinner and suitable as a vegetarian dish, too. Ready in less than 30 minutes, spinach quinoa bowl will keep you full, satisfied, and on the healthy track.

overhead view of a quinoa veggie bowl topped with shaved parmesan

Ingredients for Quinoa Veggie Bowls 

To make the healthy quinoa bowls, you’ll need the following ingredients: 

  • Quinoa 
  • Chicken broth
  • Unsalted butter
  • Mushrooms
  • Spinach 
  • Chickpeas 
  • Parmesan cheese
  • White balsamic vinegar
  • Olive oil
  • Garlic powder
  • Italian seasoning 
  • Black pepper 

white balsamic dressing being poured over quinoa and veggies

How to Make a Quinoa Veggie Bowl

  1. Start out by cooking the quinoa in some chicken broth. 
  2. As the quinoa is cooking, sauté the mushrooms, followed by the spinach.
  3. Toss the veggies in with the quinoa and add in some chickpeas.
  4. To coat these healthy quinoa bowls , combine a light dressing of olive oil, garlic powder, Italian seasoning, and pepper. Pour this over the quinoa mixture and these bowls are ready to be devoured!

Light, healthy, and full of fresh veggies, this quinoa bowl with spinach and mushroom is delicious and nutritious. It also serves as easy lunch or dinner throughout the week. Simply make, refrigerate, and then divide into portions and your meal is ready for the next few days.

a healthy quinoa bowl topped with parmesan

How Long Does Cooked Quinoa Last? 

Once cooked, the plain quinoa will last about 1 week in the fridge so feel free to prep it in advance and assemble the bowls later. Once the bowl have been prepped, they’ll last up to 5 days in the fridge. 

Can I Use Different Veggies?

Of course! The best part is that this bowl is so versatile! If you don’t like spinach, feel free to swap it out with kale, or leave it out entirely. Or, add in your favorite veggies to bulk it up more. 

overhead view of a quinoa veggie bowl topped with shaved parmesan

Tips for Making Quinoa Bowls

  • Not sure how to season quinoa? My trick is to cook it in a little chicken or veggie broth for added flavor! This gives it a little more flavor than just using water. However, you can use vegetable broth or water if you prefer.
  • If cooking the quinoa in broth, I recommend using a low-sodium version so your quinoa veggie bowls aren’t too salty. 
  • I prefer using fresh veggies in this recipe, but you can experiment with frozen veggies if that’s what you have on hand. 

Looking for more quinoa recipes? I’ve got you covered!

Spinach Mushroom Quinoa Bowl
Print Pin
4.80 from 5 votes

Quinoa Veggie Bowl

Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, this Quinoa Veggie Bowl is jam-packed with protein and flavor!
Course Main Course
Cuisine American
Keyword mushroom recipe, quinoa bowl, spinach recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 497kcal

Ingredients

  • 1 cups uncooked quinoa rinsed per package directions
  • 2 cups low-sodium chicken broth (or water/vegetable broth)
  • 3 tablespoons unsalted butter
  • 8 ounces fresh sliced mushrooms (any kind)
  • 3 cups fresh baby spinach
  • 2 cups chickpeas rinsed and drained
  • 3 tablespoons shaved Parmesan cheese

For the dressing:

  • ¼ cup white balsamic vinegar
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Black pepper to taste

Instructions

  • Cook quinoa according to package directions, using chicken broth for more flavor, if desired.
  • While quinoa is cooking, melt butter in a large skillet over medium heat. Add mushrooms and saute until browned. Remove to a plate and set aside.
  • In same skillet, add spinach and cook for 2-3 minutes or until wilted. Remove and place with mushrooms.
  • To make the dressing, combine the vinegar, olive oil, garlic powder, Italian seasoning and pepper.
  • Once quinoa is cooked, add in spinach, mushrooms, chickpeas, and Parmesan cheese. Pour dressing over quinoa mixture and toss to coat. Serve immediately or refrigerate until ready to serve.

Notes

Quinoa bowls can be served hot or cold.

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 54g | Protein: 18g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 106mg | Potassium: 802mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1941IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 5mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

{Photos updated 10/2020}

By Gayle |

Comments

  3. Mir says

    It’s in the 70s today and I am SO excited. And very excited to start eating fresh veggie-type bowls again. This looks PHENOMENAL, Gayle!

    Reply

  5. mira says

    Love fresh bowls like this one and you know I love quinoa 🙂 Looks fresh and delicious and the combination of flavors is awesome! Pinned and will be making it soon 🙂

    Reply

    • Gayle says

      These are so easy to make, Kristine! I’m not one to make the same recipe over and over again, but I’ve made this three times already…makes for the perfect lunch! 🙂

      Reply

  11. Ceara @ Ceara's Kitchen says

    These quinoa bowls look gorgeous Gayle and packed full of so much nutrition!! I can only imagine how filling they are 🙂 I love the powerhouse combination of mushrooms + spinach!! Hope you had a wonderful long weekend my friend!! Pinnniingg!!

    Reply

    • Gayle says

      I’m obsessed with chickpeas, Medha! I could eat them just about every day! They go perfectly with the spinach and mushrooms, too!

      Reply

  13. marcie says

    I could eat my food out of a bowl like this every day — it’s how I love to eat! I wish the boys in my house felt the same, but I can easily eat the leftovers every day for lunch. 🙂 I love all of the goodness you’ve packed in here, Gayle — pinned and trying!

    Reply

  14. Kelly - Life Made Sweeter says

    Love all the goodies you packed into these quinoa bowls! They look amazing and packed with nutrients! The dressing sounds so light and flavorful! I could go for a big bowl right now, it’s perfect for this time of year!

    Reply

  16. Natalie @ Tastes Lovely says

    So funny, because it was raining here yesterday on Easter. And I was like, wait a MINUTE! It’s supposed to be summer! But it’s actually good because we are in such a drought here in California. We need the rain! Loving these healthy quinoa bowls. Perfect for meatless monday!

    Reply

    • Gayle says

      I’m glad the rain was needed, Natalie! Thanks for the kind words. And this dish is SO perfect for meatleass Mondays!

      Reply

  17. Christine@ Apple of My Eye says

    Ohhh this bowl is right up my alley! I’m trying to up my intake of quinoa since it’s such a power food, but I’ve been needing to find more creative ways to incorporate it into my meals. Love that this has so many fresh veggies too!

    Reply

    • Gayle says

      Thank you, Christine! I’m trying to do the exact same thing! These bowls really do the trick and taste so good!

      Reply

  24. Erin @ Miss Scrambled Egg says

    Gayle – I always seem to eat less in the spring and summer. Maybe it’s because I’m busier and outdoors more, or maybe it’s because the veggies and fruits are so filling and plentiful. This quinoa bowl is right up my alley. 😀

    Reply

  26. Linda @ Veganosity says

    Yes, warmer weather is slowwwly inching its way back to Chicago. I wish it would hurry up already! 🙂 I love this quinoa bowl, anything with spinach and mushrooms is a winner in my book.

    Reply

  27. Cailee says

    YES!! I am soooooooo ready for Spring! Great recipe to reign in the new season! Thanks for reminding me that I really need to make quinoa soon!! 🙂

    Reply

  28. Blair @ The Seasoned Mom says

    This looks so good and healthy, Gayle! My kids and husband just “discovered” quinoa over the weekend when I served a BBQ Chicken Quinoa dish and they all really loved it. It’s now on the list of foods deemed “acceptable” by the guys in my house…so now I need to add more recipes like this to our regular routine. Pinned!

    Reply

    • Gayle says

      So glad your family likes it, Blair! My husband is still iffy about it, but I think if I put bbq sauce in it, he would love it! 🙂

      Reply

  29. Danielle says

    I have quinoa bowls on the menu for dinner for us this week! Yours look so incredible, Gayle! I love all of the fresh veggies and that dressing sounds perfect with it too.

    Reply

  30. Izzy says

    You are ready for spring and I’m gearing up for summer, haha! It has been pretty nice here lately though and I’ve been eating so much asparagus! I made a delicious quinoa bowl like this in a while and this is making me realize how much I miss them! This looks so good and I love the parmesan on top 🙂

    Reply

  31. Mariah @ Mariah's Pleasing Plates says

    Quinoa is one of my favorite super foods! Love these bowls! Pinned! Now for getting on track with the whole healthy thing…not so easy lol

    Reply

  33. Kathy @ Olives & Garlic says

    I love quinoa bowls especially with mushrooms and spinach. So much substance, yet still healthy and delicious. Great recipe Gayle. And I’m so glad we’re into April finally. Looking forward to Memorial Day

    Reply

  35. Rachelle @ Beer Girl Cooks says

    What a great idea to add mushrooms and parmesan, Gayle! Your quinoa bowls look delish and as I am coming up on the lunch hour I really wish I had one in front of me! I will definitely be making this as soon as I pick up some mushrooms!

    Reply

    • Gayle says

      I’ve made this bowl several times and I just can’t get enough of it! Thanks for the kind words, Rachelle!

      Reply

  39. Ashley says

    So many of my favorites in this dish! I have been eating chickpeas like crazy lately – and with quinoa and mushrooms and spinach??? Sounds perfect!

    Reply

  41. Justine | Cooking and Beer says

    You are DEFINITELY not stretching it by thinking about all of the picnic holidays coming up! It’s literally all I can think about. All I want to do is grill, grill, grill! Love all of the yummy flavors in this quinoa bowl, Gayle! Yum!

    Reply

  47. Rachel says

    Mushroom and spinach are a perfect combination. I love the added chick peas! Grats to you for keeping on track as well. Pinning for my family.

    Reply

  48. Wellington says

    When I saw how visually impressive this dish looked, I knew I had to try it…and it tasted as good as it looked.

    Reply

    • Gayle says

      I’m so glad you liked this dish, Wellington! It’s one of my favorites, too. Thank you for stopping by!

      Reply

  49. Helen Brindell says

    This sounds absolutely wonderful. I follow the Trim Healthy Mama way of eating. Can you tell me the carb and fat content per serving? Thank you.

    Reply

    • Gayle says

      So glad you like this, Helen! I do not know any nutritional information, since I am not qualified in that area. There are many nutritional calculators you can find online to help with that. Thanks for stopping by!

      Reply

  50. Lori says

    Hi Gayle
    I made this tonight and it was delicious! One question. How much is a serving size? On your nutrition values you have a serving as 1g. I’m assuming that means 1 gram. Is that correct?

    Reply

    • Gayle says

      Hi Lori! I’m so glad you liked this! I updated the serving size, it should’ve said just ‘1’ as in one serving, not gram. Thanks for pointing that out!

      Reply

  51. Louise says

    4 stars
    In my opinion, the proportions are off in this recipe. There was way too much quinoa for the amount of veggies—and I even doubled the spinach. I added salt but it was still pretty bland.

    Reply

  54. Christine says

    5 stars
    I prepared this recipe as a side dish and absolutely loved it. Looking for a higher protein breakfast, I sautéed about 1/3 cup, scrambled an egg with a little onion powder, salt, pepper and broke up a slice of American cheese. I have new favorite breakfast!!! Scrumptious and satisfying! Thank you for posting!

    Reply

  55. Carrie says

    5 stars
    I tried these yesterday for brunch because I wanted to make something with mushrooms and spinach. Wow! i love these things! Such a healthy and tasty combination of ingredients! Love, love, love! Will definitely make again!

    Reply

  56. Cecilia says

    5 stars
    Great, nutritious recipe that was easy to make. I added tofu for some extra protein. I’ll definitely make this again.

    Reply

  57. Ken says

    5 stars
    This is good and easy. I used homemade vegetable broth that was unsalted so I did add some salt to taste. I also had a zucchini on hand that was going to go to waste so I also used that. I did not have white balsamic vinegar on hand so I used regular and the taste was fine. One major change I made was the amount of dressing I put on. I don’t like things too “dressingy” so the amount I put on was just a bit more than 1/2 of the amount in the recipe. For us that was fine.

    Reply

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