Oh, weeknights. They can be such a whirlwind, right? Between juggling work, homework, and just life happening, the last thing I want to do is spend hours in the kitchen. That’s where my beloved Spinach Mushroom Quinoa Skillet comes in! Seriously, this recipe is a total lifesaver. It’s packed with good-for-you stuff like vibrant spinach and earthy mushrooms, all tied together with fluffy quinoa. It’s honestly one of my favorite go-to meals when I need something healthy and delicious on the table super fast. You’re going to love how easy it is!
Why You’ll Love This Spinach Mushroom Quinoa Skillet
This Spinach Mushroom Quinoa Skillet isn’t just another recipe; it’s a weeknight game-changer! Here’s why it’s earned a permanent spot in my cooking rotation:
- Super Speedy: Seriously, from start to finish, you’re looking at about 30 minutes. Perfect for those nights when time is tight!
- Healthy & Wholesome: Packed with protein-rich quinoa, nutrient-dense spinach, and flavorful mushrooms, it’s a meal you can feel great about.
- One-Pan Wonder: Less mess, less stress! Everything cooks up in a single skillet, meaning minimal cleanup. Yes, please!
- Deliciously Simple: The flavors are so clean and satisfying – earthy, savory, and just perfectly balanced.
- So Versatile: You can easily swap out veggies or add extra protein. It’s a blank canvas for your kitchen creativity!
Spinach Mushroom Quinoa Skillet Ingredients
Alright, let’s talk about what you’ll need to whip up this amazing Spinach Mushroom Quinoa Skillet. Don’t worry, it’s all pretty standard stuff you probably have on hand or can grab easily! Having everything prepped before you start makes this whole process a breeze.
- For the Skillet:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or white button are great!)
- 5 ounces baby spinach (that’s usually a standard container)
- 1.5 cups cooked quinoa (make sure it’s cool or room temp!)
- 1 cup vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make the Spinach Mushroom Quinoa Skillet
Okay, let’s get this delicious Spinach Mushroom Quinoa Skillet made! It’s honestly so straightforward, you’ll be amazed at how easy this healthy meal comes together. Trust me, you don’t need to be a gourmet chef for this one. If you’re looking for more healthy recipes or love a good wholesome one-pan dinner, you’ve come to the right place! Ready? Let’s dive in!
First things first, grab your favorite large skillet. We’re going to heat up just a tablespoon of olive oil over medium heat. Give it about a minute to warm up – you want it shimmering a little, but not smoking!
Sauté Aromatics and Mushrooms
Toss in your chopped onion and let it cook away for about 5 minutes, stirring occasionally. You’re looking for it to get nice and soft, maybe a little translucent. Then, add in your minced garlic and sliced mushrooms. Cook those for another 5 to 7 minutes until the mushrooms are tender and golden brown. Mmm, the smell is already amazing!
Wilt the Spinach
Now for the greens! Add your baby spinach right into the hot skillet. Don’t be alarmed if it looks like a ton – it cooks down SO much. Just give it a good stir for about 2 to 3 minutes until all those lovely leaves are wilted. Seriously, it happens in a flash! You can find more spinach tips here, but for this recipe, just wilt away!
Combine and Heat Through
Time to bring it all together! Stir in your pre-cooked quinoa, pour in the vegetable broth, and season it up with your salt and pepper. Give everything a good mix until it’s all combined. Let it simmer gently for about 5 minutes, just to let those flavors meld and make sure the quinoa is heated through perfectly. If you love quinoa, you should check out my quinoa pudding or this amazing Thai quinoa salad!
Tips for the Perfect Spinach Mushroom Quinoa Skillet
Okay, so making this Spinach Mushroom Quinoa Skillet is pretty foolproof, but I’ve picked up a few little tricks over the years that just make it *even better*. Trust me, these little tweaks are worth it!
First off, make sure your quinoa is *cooked and cooled* before you toss it in. If you add hot quinoa, it can get sort of mushy in the skillet. Also, don’t overcrowd the pan when you’re cooking the onions and mushrooms; give them space to get a nice golden-brown color instead of just steaming. And a little pro-tip: taste as you go! Adjust that salt and pepper to your liking right at the end. It makes all the difference!
Spinach Mushroom Quinoa Skillet Ingredient Notes and Substitutions
So, you’re making my Spinach Mushroom Quinoa Skillet and wondering about a couple of things? Totally get it! It’s good to know what works best, but also what else you can use if you’re in a pinch.
For the mushrooms, I usually just grab whatever looks good at the store – cremini, white button, or even a mix! If you’re feeling fancy, shiitake or oyster mushrooms would be delicious too. And about that vegetable broth? If you don’t have any on hand, chicken broth works just fine, or you can even use water in a pinch, though you might want to add a little extra salt and pepper to make up for the flavor. Just a word to the wise!
Variations for Your Spinach Mushroom Quinoa Skillet
One of the things I absolutely ADORE about this Spinach Mushroom Quinoa Skillet is how adaptable it is! It’s a fantastic base, and you can totally make it your own. Want to load it up with more veggies? Go for it! I often toss in some diced bell peppers or even some corn for a little sweetness. If you’re craving more protein, chickpeas, black beans, or even some cubes of tofu would be awesome additions. It’s all about making this Spinach Mushroom Quinoa Skillet sing YOUR tune! If you love creative quinoa dishes, check out this amazing Mediterranean Quinoa Salad or this hearty Sweet Potato Buddha Bowl for more ideas!
Serving Suggestions for Spinach Mushroom Quinoa Skillet
This Spinach Mushroom Quinoa Skillet is pretty much a complete meal on its own, but if you’re feeling like making a feast, it’s delicious served alongside a light, fresh salad like my Peach Salad with Honey-Lime Dressing. Or, honestly, a dollop of plain Greek yogurt or a sprinkle of feta cheese is fantastic too!
Storage and Reheating Instructions
Got leftovers of this amazing Spinach Mushroom Quinoa Skillet? Lucky you! Just pop them into an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days, which is perfect for lunches. When you’re ready to reheat, you can microwave it for a minute or two, or gently warm it up in a skillet over low heat with a splash of water or broth to keep everything nice and moist. Easy peasy!
Frequently Asked Questions about Spinach Mushroom Quinoa Skillet
Got questions about my Spinach Mushroom Quinoa Skillet? I’ve got answers! It’s super common to wonder about swapping things out or how to get the best results. Let’s dive into some of the most frequent questions I get:
Can I use fresh spinach?
Absolutely! Using fresh baby spinach is exactly what this recipe calls for. If you’re using regular spinach with tougher stems, just give those stems a quick chop before tossing them in. It wilts down super fast, usually in just 2-3 minutes.
What kind of quinoa is best?
Honestly, almost any kind of quinoa works for this Spinach Mushroom Quinoa Skillet! White, red, or tricolor quinoa are all great options. Just make sure it’s cooked and cooled down before you add it to the skillet. This helps prevent it from getting too mushy.
Can this be made vegan?
It totally is vegan already! My recipe uses olive oil and vegetable broth, so no animal products are involved. It’s a fantastic plant-based meal right out of the gate. It’s one of the reasons I love it so much – so many healthy recipes are naturally vegan!
Nutritional Information
Okay, let’s talk numbers for this delicious Spinach Mushroom Quinoa Skillet! Keep in mind these are just estimates, and your mileage might vary a tiny bit depending on the brands you use and exact measurements. It’s a pretty healthy meal, though! Generally, you’re looking at around 250 calories, about 10g of protein, 35g of carbs, and 8g of fat per serving. For more on general diet and nutrition, check out this page!
Share Your Spinach Mushroom Quinoa Skillet Creations!
Okay, you’ve made my Spinach Mushroom Quinoa Skillet, and I’m dying to know how it turned out! Did you try any fun variations? Drop a comment below, give it a star rating, or share a pic on social media. Seeing your creations makes my day!

Spinach Mushroom Quinoa Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5-7 minutes.
- Stir in the baby spinach and cook until wilted, about 2-3 minutes.
- Add the cooked quinoa, vegetable broth, salt, and pepper. Stir to combine and heat through, about 5 minutes.
- Serve immediately.