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Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, these Spinach and Mushroom Quinoa Bowls are jam-packed with protein, veggies, and flavor!
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4 from 1 vote

Spinach and Mushroom Quinoa Bowls

Loaded with fresh spinach, mushroom, chickpeas, and Parmesan, this Spinach and Mushroom Quinoa Bowl is jam-packed with protein, veggies, and is ready in no time!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: mushroom recipe, quinoa bowl, spinach recipe
Servings: 5
Calories: 497kcal


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


  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • Black pepper to taste


  • 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 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.


Quinoa bowls can be served hot or cold.


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