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