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Portabella Mushroom, Onion and Spinach Quinoa


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Portabella Mushroom, Onion and Spinach Quinoa


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Portabella Mushroom, Onion and Spinach Quinoa


  • Prep Time : 10 minutes min
  • Cook Time : 10-15 mins min
  • Ready Time : 20 min




  • 1 cup quinoa
  • 2 cups Low sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1/2 medium Spanish onion, chopped
  • 1 1/2 cups chopped Portabella mushrooms
  • 1 teaspoon garlic
  • 1/4 cup white wine
  • 3-4 cups spinach leaves
  • Salt and pepper to taste



  1. Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes.
  2. Heat olive oil in a non-stick skillet. Add in onions, sauté about 5 minutes over medium heat. Stir in mushrooms and garlic. Continue to cook for another 3-5 minutes. Pour in white wine.
  3. Place spinach over vegetables in skillet; cover. Leave for a few minutes until spinach leaves begin to wilt. Season vegetable mixture to taste with salt and pepper. Gently mix vegetables into cooked quinoa. Add additional seasoning if desired.


About Suzanne Fisher RD, LD/N


Suzanne Fisher is a Registered Dietitian with over 20 years experience. She has experience in weight loss management, nutritional counseling, meal planning and recipe creation. Suzanne is currently the in-house Dietitian for large South Florida Physicians group. Her main focus is weight loss and medical nutritional counseling. Suzanne is known to balance a healthy lifestyle with the busy life of raising two teenagers. She considers herself a bit of a foodie and enjoys creating healthier versions of traditional kosher meals. Suzanne loves to encourage others to make dietary and fitness changes that will improve their general health and well being.




3 Responses to Portabella Mushroom, Onion and Spinach Quinoa

  1. avatar says: Karen

    Do I triple all ingredients for 12 people (spinach, mushroom

  2. My family loved this recipe and the second time I made it I added lentils. So yummy either way!

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