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Spinach Mushroom Quinoa Bowl

Quinoa Veggie Bowl

Print Recipe
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
Author Gayle

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.