If you love a classic recipe for Spinach and Cremini Pilaf you will love this fresh new take on the classic pilaf recipe you’ve used for years. Quinoa Spinach Pilaf with Cremini Mushrooms has countless health befits with a huge bonus of a delicious flavor. Combining white quinoa, shallots, minced garlic, cremini mushrooms and fresh baby spinach with a hint of lemon.
Now, we all know I love my Southern foods such as Cajun and Creole, however, one can not live a life of all down home cooking and balance is key. So you all know after the last 7 recipes we need a bit of balance in our lives. This recipe is perfect for the balance factor and the health benefits alone—WOW! Is all I can say.
In case, you haven’t had a chance to read up on this amazing food called quinoa, below I have taken the liberty of sharing some fantastic facts and healthy benefits of this quick cooking pseudo whole-grain Americans have come to love over the last 3 years.
Facts About Quinoa
- Quinoa grows in a rainbow of colors, the most commonly available are red quinoa, black quinoa, and white quinoa.
- The taste and nutrition are similar among the colors of quinoa. White quinoa tends to cook up fluffier while the red quinoa and the black quinoa have a crunchier texture.
- Quinoa is renowned for its protein content it’s not actually the amount of protein that’s so Quinoa has the perfect balance of all nine amino acids.
- Quinoa also has multiple phytonutrients which have anti-inflammatory actions.
- Quinoa has a higher good fat content and can give valuable amounts of heart-healthy fats like monounsaturated fat in the form of oleic acid.
- Quinoa may also give small amounts of the omega-3 fatty acid.
- Quinoa is a valuable source of vitamin E.
- Quinoa has over twice the amount of calcium compared to grains, ounce per ounce.
- Quinoa’s nutrient benefits are not altered by cooking.
Below you will find my super-easy recipe for Quinoa Spinach Pilaf with Cremini Mushrooms packed with nutritional benefits and simple to find ingredients with a short cooking time of 30 minutes or less
Quinoa and Spinach Pilaf with Cremini Mushrooms
- 1 tablespoon of unsalted butter
- 2 finely chopped shallots onion
- 2 minced garlic cloves
- 1/2 of a pint of cremini mushrooms sliced thinly
- 1 cup of white quinoa
- 2 cups of vegetable broth
- 2-3 cups of fresh baby spinach
- 1 tablespoon lemon zest
- 1 teaspoon chopped dill weed
- Juice of 1 lemon
- Kosher salt to own taste
- freshly ground black pepper to own taste.
- In a large saucepan, melt the unsalted butter over medium heat.
- Add finely chopped shallots, minced garlic cloves and thinly sliced cremini mushrooms; cook until softened, about 3 minutes.
- Add 2 cups of vegetable broth, quinoa and bring to a strong boil. Reduce the heat to lowest setting and lightly simmer, covered, until water is absorbed, about 15- 20 minutes.
- Stir in fresh spinach leaves spinach, lemon zest, chopped dill weed, juice of 1 lemon, and season with kosher salt and freshly ground pepper to your own taste.
- Serve immediately.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.