If you love a classic recipe for Spinach and Cremini Pilaf, you will love this fresh new take on the traditional pilaf recipe you’ve used for years. Quinoa Spinach Pilaf with Mushrooms has countless health befits with a massive bonus of a delicious flavor. You are 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 critical. So you all know after the last seven 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 fantastic food called quinoa, below, I have taken the liberty of sharing some great facts and health benefits of this quick-cooking pseudo-whole-grain Americans have come to love over the last three years.
Facts About Quinoa
Quinoa grows in a rainbow of colors, and 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 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 omega-3 fatty acids.
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 Mushrooms packed with nutritional benefits and simple to find ingredients with a short cooking time of 30 minutes or less.
Quinoa Spinach Pilaf with Mushrooms
One tablespoon of unsalted butter
Two finely chopped shallots onion
Two minced garlic cloves
1/2 of a pint of cremini mushrooms sliced thinly
One cup of white quinoa
Two cups of vegetable broth
Three cups of fresh baby spinach
One tablespoon lemon zest
One teaspoon chopped dill weed
Juice of one lemon
Kosher salt to own taste
freshly ground black pepper to your own taste.
Quinoa Spinach Pilaf with Mushrooms
- 1 tablespoon unsalted butter
- 2 shallots finely chopped
- 3 garlic cloves minced
- ½ pint cremini mushrooms sliced
- 2 cups vegetable broth
- 1 cup white quinoa
- 3 cups baby spinach chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon chopped fresh dill
- 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.
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