Wednesday, October 19, 2011

Quinoa with Mushrooms, Spinach and Feta

If you have never tried quinoa, this is a great recipe to get on the quinoa bandwagon. Yes, it does take some tedious measuring and the use of a can opener (if you use canned chicken broth), but it is totally worth it. It makes a lot so you can bring some to work the next day. The original recipe called for goat cheese...bleh...I am not a goat cheese fan. Feta for the win!

Quinoa is a great source of protein and fiber and cooks in the same amount of time as rice. There is white, red and black quinoa, all with a different taste and texture. Red quinoa is used in this recipe. Depending on the brand you buy, you may have to rinse it first or it may come pre-rinsed. I recommend buying pre-rinsed. Rinsing these tiny bad boys are a hassle and a half.

Cascade o' Quinoa
Quinoa with Mushrooms, Spinach and Feta
Adapted from


  • 1 tablespoon olive oil
  • 1/2 onion, chopped fine
  • 1 garlic clove, minced
  • 1 cup quinoa
  • 1/2 cup white wine
  • 1 3/4 cups chicken broth
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon chopped fresh thyme or 1/2 tsp of dry thyme
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced mushrooms
  • 4 teaspoons balsamic vinegar
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1 teaspoon chopped fresh thyme or 1/2 tsp of dry thyme
  • salt and pepper to taste
  • 1 (10 ounce) bag washed spinach leaves
  • 1/2 cup crumbled feta


  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme (or 1/2 tsp dry thyme). Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme (1/2 tsp dry thyme). Reduce heat to medium-low and simmer until the mushrooms soften, about 5 minutes.
  4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and place in large bowl. Stir in spinach leaves and cover. Let sit for 5-10 minutes to allow spinach to wilt.Transfer to a serving dish and sprinkle with crumbled feta cheese.        Pin It                          

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