spinach & mushroom quinoa

So when did Meatless Mondays become a thing? I’ve heard of it, and occasionally practiced it, but I never really knew where it originated from. Until today. After a quick research online, I’ve learned that Meatless Mondays was launched in 2003 by The Monday Campaigns; the non-profit group that is also credited with several other Healthy Monday initiatives such as Move It Monday – how cute! Anyway, as found on their website, the goal of Meatless Mondays is “to reduce meat consumption by 15% for our personal health and the health of the planet.” I can stand behind that!

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Ingredients:

  • tricolor quinoa
  • spinach
  • cremini mushrooms, sliced
  • shallot, finely diced
  • olive oil
  • salt
  • lemon, for juice (optional)
  • parmesan cheese, for grating (optional)

Directions:

  1. Rinse the quinoa and cook in a pot over the stove, 1 part quinoa to 2 parts water, by bringing the water to a boil and then lowering to a simmer for 10-15 minutes, until the excess water has evaporated and the germs (the nutrient packed little white rings) are visible.
  2. When the quinoa is almost done cooking, start sweating the finely diced shallots in olive oil until translucent in a large pan.
  3. Add the cremini mushroom slices to the pan with the shallots, without overcrowding, and saute until browned. Turn off the heat.
  4. By now the quinoa should be done. Drop a large handful of spinach in a layer over the cooked mushrooms before scooping the cooked quinoa out of the pot and into the pan over the spinach. The residual heat from the mushrooms and the quinoa should wilt the spinach.
  5. Toss everything in the pan together, seasoning to taste with salt and an optional squeeze of lemon juice.
  6. I also grated in some parmesan cheese, but that’s just a personal preference. Feel free to tinker with the recipe as you wish!
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