Ingredients:

  • 1 cup quinoa (170g), rinsed and drained
  • 4 cups vegetable broth (960ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach, chopped
  • ½ cup grated Parmesan cheese (50g)
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped (for garnish)
  • Lemon zest (optional, for garnish)

Instructions:

  1. In a saucepan, bring the vegetable broth to a simmer. Keep warm.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until translucent.
  3. Stir in the rinsed quinoa and cook for 2 minutes. Add 1 cup of warm vegetable broth and mix well.
  4. Continue to add the broth, one ladle at a time, allowing the quinoa to absorb the liquid before adding more, stirring frequently.
  5. After about 15 minutes, stir in the mushrooms and spinach. Cook until quinoa is tender but slightly al dente, about 20 minutes total.
  6. Stir in the Parmesan cheese, season with salt and pepper to taste.
  7. Remove from heat, garnish with fresh herbs and lemon zest if desired.