Categories: Sides

Ingredients

• 4 tsp olive oil
• 1 lb. sliced fresh mushrooms
• 3 garlic cloves, minced
• 3 tbsp. tomato paste
• 2 tbsp. smoked paprika
• 2 tbsp. lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 cup water or vegetable broth
• 3/4 cup quinoa, rinsed
• 4 cups fresh baby spinach
• Minced fresh cilantro and lemon wedges

Directions

1. In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low; cook, covered, 10 minutes.

2. Stir in tomato paste, paprika, lemon juice, cumin and salt. Add water; bring to a boil. Add quinoa. Reduce heat; simmer, covered, 15-18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.

3. Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges.

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