Quinoa Spinach Pilaf with Cremini Mushrooms
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.
Ingredients
- 1 tablespoon unsalted butter
- 2 shallots finely chopped
- 3 garlic cloves minced
- 1/2 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
Instructions
- 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.
Nutrition
Serving: 01Calories: 147kcalCarbohydrates: 24gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 331mgPotassium: 454mgFiber: 3gSugar: 2gVitamin A: 1632IUVitamin C: 9mgCalcium: 41mgIron: 2mg
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