Quinoa with Mushrooms and Spinach

For those who like to eat healthy and love mushrooms and spinach, this recipe is for you.  I personally love it.

6 Servings

1 tablespoon olive oil

1/2 onion, chopped fine

1 teaspoon minced garlic

1 cup quinoa

1/2 cup white wine

1 3/4 cups broth

2 teaspoons balsamic vinegar

1 teaspoon chopped fresh thyme

1 tablespoon olive oil

1 lb sliced mushrooms (I like crimini)

4 teaspoons balsamic vinegar

1/4 cup white wine

1 teaspoon chopped fresh thyme

salt and pepper to taste

10 ounces washed spinach leaves

1/4 cup crumbled goat cheese

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.  Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped 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.

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, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.

When both are cooked, stir together and season to taste with salt and pepper. While still hot stir in spinach leaves until they wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.