Spinach and Mushroom Sauté
Gluten Free: undefined
MAKES: serving
Ingredients
2 cups mushrooms, thinly sliced
2 cups spinach
3 scallions, chopped
2 cloves garlic, minced
1 cup cooked quinoa
Sea salt and pepper to taste
Dash of thyme
Dash of rosemary
2 tsp olive oil
Directions
In a large skillet, heat olive oil over medium heat. Add the mushrooms and garlic to the skillet and sauté for about 5 minutes, or until mushrooms get soft.
Add the scallions to the skillet and season with thyme, rosemary, sea salt, and pepper.
Reduce the heat and add spinach. Cover the skillet and let the mushrooms and spinach cook just until the spinach begins to wilt. Add the cooked quinoa and cook for another 3 minutes.
Divide in half equally.