Spinach and Mushroom Quinoa Bowls

• Gluten free

• Produce

  • 3 cups Baby spinach, fresh
  • 2 cups Chickpeas
  • 1/4 tsp Garlic powder
  • 2 cups Mushrooms, fresh

• Canned Goods

  • 2 1/2 cups Chicken broth

• Pasta & Grains

  • 1 1/2 cups Quinoa

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Italian seasoning

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 3 tbsp Butter
  • 3 tbsp Parmesan cheese

Found on pumpkinnspice.com

Description

Ingredients

• 1 1/2 cups quinoa, rinsed per package directions
• 2 1/2 cups chicken broth (or water/vegetable broth)
• 3 tablespoons butter
• 2 cups fresh, sliced mushrooms
• 3 cups fresh baby spinach
• 2 cups chickpeas, rinsed and drained
• 3 tablespoons shaved Parmesan cheese
• 1/4 cup olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• Black pepper, to taste

Directions

• Cook quinoa according to package directions, using chicken broth for more flavor, if desired.
• While quinoa is cooking, melt butter in a large skillet over medium heat. Add mushrooms and saute until browned. Remove to a plate and set aside.
• In same skillet, add spinach and cook for 2-3 minutes or until wilted. Remove and place with mushrooms.
• To make the dressing, combine the olive oil, garlic powder, Italian seasoning and pepper.
• Once quinoa is cooked, add in spinach, mushrooms,chickpeas, and Parmesan cheese.
• Pour dressing over quinoa mixture and toss to coat.
• Serve immediately or refrigerate until ready to serve.
• Garnish with additional Parmesan cheese, if desired.
• Enjoy!