Add quinoa cooked with smoked paprika to your list of top sides. To warm the spinach leaves, quickly saute if desired. —Ellen Kanner, Miami, Florida
Smoky Quinoa with Mushrooms
Smoky Quinoa with Mushrooms
Prep Time
15 min
Cook Time
35 min
Yield
4 servings
Ingredients
- 4 teaspoons olive oil
- 1 pound sliced fresh mushrooms
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 tablespoons smoked paprika
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup water or vegetable broth
- 3/4 cup quinoa, rinsed
- 4 cups fresh baby spinach
- Minced fresh cilantro and lemon wedges
Directions
- In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low; cook, covered, 10 minutes.
- Stir in tomato paste, paprika, lemon juice, cumin and salt until blended. 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.
- Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges.
Nutrition Facts
2/3 cup quinoa mixture with 1 cup spinach: 217 calories, 8g fat (1g saturated fat), 0 cholesterol, 337mg sodium, 31g carbohydrate (4g sugars, 6g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 fat.
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