Portabella Mushroom, Onion and Spinach Quinoa

• 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

Preparation

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.