Skillet Spinach Mushroom Quinoa With Creamy Lemon Garlic Cashew Swirl 1767847740.7046874
Dinner

Skillet Spinach, Mushroom & Quinoa With Creamy Lemon Garlic Cashew Swirl

Skillet Spinach Mushroom Quinoa With Creamy Lemon Garlic Cashew Swirl 1767847740.7046874

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Skillet Spinach Mushroom Quinoa With Creamy Lemon Garlic Cashew Swirl 1767847740.7046874

spinach mushroom quinoa skillet easy vegetarian recipe

  • Author: Jusmira Rayne
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe

Description

This vibrant skillet meal combines spinach, mushrooms, and quinoa in a creamy lemon-garlic cashew sauce for a healthy and flavorful plant-based dish. It’s quick to make and perfect for any meal of the day.

Ingredients

Scale
  • 1 cup (200g) Quinoa, rinsed
  • 2 cups (480ml) Water or Vegetable Broth
  • 2 tbsp (30ml) Olive Oil, divided
  • 1 medium Onion, diced (150g)
  • 2 cloves Garlic, minced
  • 200g (7oz) Mushrooms, sliced
  • 150g (5oz) Spinach Leaves, packed
  • ½ cup (120ml) Almond Milk, unsweetened
  • ¾ cup (120g) Raw Cashews, soaked & drained
  • 1 tbsp (15ml) Lemon Juice, fresh
  • Zest of 1 Lemon
  • ½ tsp (2.5ml) Smoked Paprika
  • Salt and Pepper, to taste
  • 2 tbsp (30g) Pine Nuts, toasted
  • Microgreens, for garnish
  • Red-Pepper Flakes (optional)

Instructions

  1. Rinse Quinoa: Rinse quinoa under cold water for 1-2 minutes.
  2. Cook Quinoa: Combine quinoa and liquid; boil, then simmer covered for 15 minutes.
  3. Blend Cashew Cream: Blend soaked cashews, almond milk, lemon juice, zest, paprika, salt, and pepper until smooth.
  4. Sauté Aromatics: Sauté onion in olive oil until translucent, then add garlic and cook until fragrant.
  5. Cook Mushrooms: Add mushrooms to skillet and sauté until golden brown.
  6. Wilt Spinach: Add spinach and stir until wilted.
  7. Combine & Creamify: Stir in cooked quinoa and half the cashew sauce.
  8. Warm & Swirl: Warm through and drizzle with remaining sauce.
  9. Garnish & Serve: Garnish with pine nuts and microgreens; serve immediately.

Notes

Soaking cashews is crucial for a smooth sauce. Feel free to substitute vegetables based on preference.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

Keywords: quinoa,spinach,mushrooms,vegan,plant-based,healthy,skillet,easy,dinner,lunch

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!