I’m all about meals in bowls, whether it’s creamy garlic mushroom pasta, vegan poke bowls, or this creamy spinach and mushroom quinoa. I love how meal bowls allow you to mix-and-match different components—and it’s nice not to have to come up with ideas for a main dish and sides. Instead, it’s all served together! As far as bowl recipes go, this one’s simple and everything’s mixed together right in the skillet—the creamy spinach, garlic mushrooms, and fluffy quinoa. There are surprisingly few ingredients, but they come together to produce big flavours and contrasting textures.
Why You’ll Love This Quinoa Recipe
Protein and veggies together. Quinoa is an excellent source of protein, and the addition of mushrooms and spinach make this recipe a complete meal. Quick and easy to make. In just 30 minutes, you can have these delicious and nutritious meal bowls on the table ready to eat! This is a recipe perfect for busy weeknights. Great for meal prep. Like many quinoa recipes, this is one that’s ideal for meal prepping. Scale it up and portion it out for a week of healthy plant-based lunches.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Quinoa – Here’s how to cook quinoa. Garlic – You’ll need some for the quinoa and some for the mushrooms. Olive oil Mushrooms – White mushrooms and cremini are the most common and affordable, but you can use a wild mushroom mix or any variety you like. Salt and pepper Raw spinach Coconut milk – For the richest flavour and creamiest texture, choose full-fat coconut milk. Lime – A squeeze of juice brightens up the flavour and brings everything together.
How to Make Coconut Creamy Spinach and Mushroom Quinoa
Make the quinoa. Cook the quinoa according to the package instructions, but add a clove of garlic for flavour. Cook the mushrooms. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 10 minutes.
Make them garlicky. Reduce the heat to medium and stir in the garlic. Cook for another 5 minutes. Add the spinach and coconut milk. Stir them in and cover for 3 minutes, or until the spinach wilts. Season to taste. Finish. Stir in the quinoa and divide into bowls. Serve with lime wedges.
Tips for Success
Make sure the quinoa isn’t soggy. You should cook it until the liquid is all absorbed or cooked off. If there’s a lot of liquid left behind, the flavours in this recipe will be watered down. Bulk up the veggies. You can add even more spinach and mushrooms if you’d like a higher veggie-to-quinoa ratio. Rinse the quinoa thoroughly. Although many brands of quinoa are now pre-rinsed, it doesn’t hurt to give it a quick rinse under cold water to remove any residual bitterness from the saponin coating.
Variations
Add some extra protein. Chickpeas, marinated tofu, vegan chicken, or white beans can all be added to this dish for a boost of protein. Try different vegetables. This recipe is versatile and can be customized with your favourite vegetables, greens, or whatever is in season. Try bell peppers, zucchini, kale, or chard. Use it as a base. To stretch this meal a bit further, use it as a base for a bigger meal bowl with add-ons like balsamic roasted vegetables, lemon pepper tofu, and tahini sauce.
How to Store Leftovers
Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
Can I Freeze This Recipe?
Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
More Quinoa Recipes
Quinoa Pizza Bites 30-Minute Quinoa Enchilada Skillet Crispy Quinoa Patties With Creamy Tahini Sauce Quinoa Burgers (30 Minutes & Vegan) Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Enjoy friends! If you make this coconut creamy spinach and mushroom quinoa recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
