Until the last year or so, I’d never tried quinoa. Then, on a whim, I grabbed a box at Trader Joe’s while picking up my regular rice.
What a revelation!
Quinoa is a wonder grain – gluten free and a good source of protein, iron and fiber. It’s a great substitution for rice – and quick cooking to boot!
This recipe was born of me wanting to make something vegetarian but hearty. Rich portabella mushrooms make you forget there is no meat in this dish. And (in my opinion) mushrooms and spinach are a match made in vegetable heaven. Add onion, garlic, thyme and nutmeg and this dish is a surprisingly savory and satisfying meal (say that five times fast).
Plus, if you’re looking for something gluten free, this recipe is easily modified.*
Serve with a fresh green salad for a complete, elegant meal.
Recipe developed by Heather Damron