mushroom spinach quinoa risotto on plate with forks

Mushroom & Spinach Quinoa "Risotto"

Course: Main Course
Cuisine: American
Keyword: Mushroom Spinach Quinoa Risotto
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Calories: 384 kcal
Author: Megan Gilmore

A protein-rich alternative to risotto that takes half the time!



  • 1 cup dry quinoa
  • 2 cups water
  • 1 teaspoon coconut oil
  • 1/2 yellow onion , chopped
  • 2 garlic cloves , minced
  • 8 oz sliced mushrooms
  • 2 tablespoons tamari or soy sauce (or coconut aminos)
  • 1/2 cup water
  • salt and black pepper
  • 1 cup spinach , roughly chopped


  1. Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
  2. While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the water and tamari to create a silky smooth sauce.
  3. Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and season with salt and pepper, stirring well until the spinach is wilted. Serve warm.