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+ servings

Spinach, Mushroom, and Leek Quinoa Skillet

Total Time 40 mins
Cuisine Compatible with: Plant Based Diet, Slow Carb Diet, Whole Foods Diet
Servings 4 people
Calories 241 kcal


  • 2 tbsp olive oil extra virgin
  • 1/2 head onion finely diced
  • 2 cloves garlic finely diced
  • 1/2 cup leek diced
  • 4 oz mushrooms finely diced
  • 1 red chili pepper, sweet or hot diced into small cubes
  • 1 cup quinoa washed and rinsed well
  • 1 tsp oregano dried
  • 1/2 tsp himalayan salt
  • black pepper to taste
  • 2 tomatoes, medium diced into small cubes
  • 1 1/2 cups vegetable broth low sodium
  • 1 cup spinach roughly chopped (or use baby spinach instead)
  • 3/4 cup cannelloni beans
  • parsley freshly chopped


  • In a large skillet or frying pan, warm the olive oil on medium heat.
  • Stir in the diced onions, leeks, garlic cloves, mushrooms, and pepper.
  • Cook for only 2 minutes, and then stir in the well-rinsed quinoa, spinach, and cannellini beans.
  • Stir in the diced tomatoes and season with salt and pepper and dried oregano.
  • Finally, stir everything together and pour in the low sodium vegetable broth.
  • When everything is boiling, turn off the stove and cover it with a lid. 
  • Let it simmer for about 20 minutes, and then you can enjoy it. 
  • Just right before serving, sprinkle some freshly chopped parsley. 


Calories: 241kcalCarbohydrates: 32gProtein: 7gFat: 10gSaturated Fat: 1gSodium: 655mgPotassium: 404mgFiber: 4gSugar: 2gVitamin A: 1091IUVitamin C: 5mgCalcium: 46mgIron: 3mg
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