Mushroom, White Bean, & Quinoa Skillet

Rich flavours combine for a warm and nutritious one-pan dish

Prep Time: 20-30 minutes
Serves: 4 as a side, 2 as a main
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Main Ingredients:
1 cup dry quinoa, cooked according to package directions - for a flavour boost cook the quinoa in vegetable broth
1 tablespoon avocado or olive oil
1 small onion, diced
3 cups sliced mushrooms - portobello or cremini work well
2 cups chopped fresh spinach
1 cup cooked white beans
2-3 cloves of minced garlic OR 4-5 tsp pre-minced
Salt and pepper to taste
1-2 tbsp lemon juice
2-3 tsp fresh thyme or 1-1 ½ dried
1-2 tbsp nutritional yeast (optional)

Method:
In a large skillet or high-sided frying pan, heat the oil over medium-high heat. Add onions and mushrooms and cook for 2-3 minutes, stirring occasionally to avoid burning. Add garlic, thyme, nutritional yeast, and salt and pepper. Continue cooking until the garlic is tender and mushrooms are cooked through; approximately 1-2 minutes. Stir frequently after adding the garlic in order to avoid burning and sticking.

Reduce the heat to low and add the chopped spinach to the mushroom mixture. Allow the spinach to wilt and add the lemon juice and pre-cooked quinoa to the pan. Stir to combine.

Garnish with additional lemon, fresh thyme and/or nutritional yeast. Serve as a side or a main dish.

Tips & Variations:

• As a warm dish, this recipe is best served right away rather than reheated and can also be enjoyed as a cold quinoa salad
• Frozen spinach will work in place of fresh, or you can substitute other greens such as fresh kale