Dinner

Spinach Mushroom Quinoa Skillet Recipe

ByCharlotte Montgomery December 25, 2025December 25, 2025

Introduction

This Spinach Mushroom Quinoa Skillet is a delicious, hearty one-pan meal packed with nutrients and flavor. It combines tender quinoa, sautéed mushrooms, fresh spinach, and a touch of parmesan for a satisfying vegetarian dish that’s quick to prepare.

The image shows a close-up of a white cooking pot filled with a mixed dish that has several layers. The bottom layer looks like cooked grains or small pieces of quinoa, light beige in color with a soft texture. On top of this is a layer of cooked spinach leaves, dark green and slightly wilted, spread evenly throughout the dish. The top layer is made up of roasted mushrooms that are brown with a slightly crispy texture, scattered across the quinoa and spinach. A silver spoon rests inside the pot, slightly lifting the mixture. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa
2 cups of water
3 tablespoons olive oil
3 cloves garlic, minced
14 oz (400 g) mushrooms, quartered
1/2 onion, minced
10 oz (300 g) fresh spinach
1/2 cup (125 ml) low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1 teaspoon red chili pepper flakes (optional)

Instructions

Step 1: Cook quinoa in salted water until al dente, following the package instructions, then drain and set aside.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the quartered mushrooms and sauté for about 3 minutes until they begin to brown.
Step 3: Add the minced garlic to the skillet and cook for 30 more seconds, then deglaze the pan with a splash of vegetable broth. Reduce heat and cook for 1–2 minutes. Remove mushrooms from the skillet and set aside.
Step 4: In the same skillet, add the remaining 1 tablespoon of olive oil and cook the minced onion for about one minute until translucent. Add the fresh spinach and cook for 2 minutes until wilted. Season with salt and freshly cracked pepper to taste.
Step 5: Push the spinach to one side of the skillet, return the mushrooms to the pan, and add the cooked quinoa. Toss everything together gently. Stir in the parmesan cheese, Italian seasoning, and red chili pepper flakes if using.
Step 6: Serve warm with extra parmesan and chili flakes on the side if desired. Enjoy your nutritious skillet meal!

Tips & Variations

For extra protein, add a can of drained chickpeas when adding the spinach.
Swap parmesan for a vegan alternative to make this dish dairy-free.
Use baby kale instead of spinach for a slightly different texture and flavor.
Add a squeeze of lemon juice just before serving for a bright, fresh note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to keep it moist.

How to Serve

The image shows a white round bowl filled with a mix of light brown and green ingredients, likely a grain and vegetable dish with pieces of cooked chicken scattered on top. The texture looks soft with small chunks and leafy greens mixed evenly throughout. A wooden spoon stands in the middle of the bowl. The bowl rests on a white marbled surface next to a cloth with blue and white stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white mushrooms instead of the quartered ones called for in the recipe?

Yes, you can use any mushroom variety you like, such as white button, cremini, or shiitake. Just adjust cooking time if needed to ensure they become tender and browned.

Is this recipe suitable for meal prep?

Absolutely! This skillet dish stores well and makes a nutritious, easy-to-reheat meal throughout the week.

Charlotte Montgomery