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Spinach, Mushroom, and Leek Quinoa Skillet

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Total Time 40 minutes
Servings: 4 people
Cuisine: Compatible with: Plant Based Diet, Slow Carb Diet, Whole Foods Diet
Calories: 241
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

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

Nutrition

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

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