Spinach and Mushroom Quinoa
450 gms mushrooms sliced thinly
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil
5 spring onions, chopped
200g ms fresh spinach (to taste)
2 cups cooked quinoa
1 tablespoon olive oil (optional)
Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped spring
onions and mix.
Season with salt.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.