Robin's Quinoa with Mushrooms and Spinach

LOVE that quinoa!

Still moving forward with the Hormone Diet, this has been one of our favorites for lunch.  It makes lots, is full of protein and freezes well.  It may not look like much, but it is loaded with FLAVOR! I've made a couple of minor changes to the recipe, but if you want to read the original, just click on the title below and it will take you to the original recipe.


ROBIN'S QUINOA WITH MUSHROOMS AND SPINACH
Adapted from allrecipes.com

• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 1 teaspoon minced garlic
• 1 cup quinoa
• 1/2 cup red wine
• 1 3/4 cups chicken broth (for how-to, click here)
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon dried thyme leaves

• 1 tablespoon olive oil
• 1 (8 ounce) package sliced mushrooms
• 4 teaspoons balsamic vinegar
• 1/4 cup red wine
• 1/4 cup chicken broth 
• 1/2 teaspoon dried thyme leaves
• salt and pepper to taste
• 1 (10 ounce) bag 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 red wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken 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, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.

Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.