I do pilates over my lunch break a couple of times a week, and this is the perfect thing to eat after it. It's way better than the usual lean-cuisine, and way better for you. Plus, it's super-cheap to make and you get three lunches out of it, easily.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.

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  • Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.

  • Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.

  • Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Nutrition Facts

432.9 calories; 15.7 g protein; 47.3 g carbohydrates; 9.6 mg cholesterol; 166.7 mg sodium. Full Nutrition

Reviews (141)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2007
I'm picky about quinoa recipes and I thought this one was excellent. I made a few minor changes based on personal preference: I cooked the onions and the mushrooms longer (I let the mushrooms simmer for about 10 additional minutes with the lid off to reduce the sauce) used more spinach subbed veg broth for chicken and omitted the cheese. This was delicious and flavorful and I didn't find the wine flavor to be too strong at all (maybe it's the type of wine I used sauvignon blanc). A definite keeper! Read More
(79)

Most helpful critical review

Rating: 3 stars
08/05/2007
I didn't love this. I thought the white wine flavor was too overpowering. Probably just personal preference though. I may try it again without the white wine. Thanks anyway quinoa recipes are few and far between! Read More
(5)
189 Ratings
  • 5 star values: 105
  • 4 star values: 47
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
10/23/2007
I'm picky about quinoa recipes and I thought this one was excellent. I made a few minor changes based on personal preference: I cooked the onions and the mushrooms longer (I let the mushrooms simmer for about 10 additional minutes with the lid off to reduce the sauce) used more spinach subbed veg broth for chicken and omitted the cheese. This was delicious and flavorful and I didn't find the wine flavor to be too strong at all (maybe it's the type of wine I used sauvignon blanc). A definite keeper! Read More
(79)
Rating: 4 stars
04/07/2007
I am a big fan of quinoa and am always looking for new recipes but I'll definitely make this one again. The mushrooms wine and balsamic vinegar give this dish a dark rich color and flavor. I made a few substitutions to meet my own tastes: I substituted the chicken broth for vegetarian added roasted red peppers and used feta rather than goat's cheese. I also think that half bag of spinach is more than enough. Very good. Read More
(48)
Rating: 5 stars
10/20/2009
This was really good. For lack of time I made some changes to the original recipe. I did not have mushrooms or much time so I made the recipe a "one step" by sauteing the onion and garlic in the oil then I added the spinach (all I had was frozen) then the quinoa. I then added all of the liquid ingredients and thyme (all I had was dried). I also didn't have any goat cheese or other crumbled cheese for that matter so left the cheese off all together. This was our first time to have quinoa and it was great. The kids loved it! Even the one that doesn't like spinach loved it and had seconds! It was a great side dish with our dinner of talapia and fruit. Thanks for the recipe will definitely make again! Read More
(32)
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Rating: 5 stars
02/09/2008
I came across this recipe while poking around the site. We'd never even heard of Quinoa before. I went out picked some up and made this for lunch. Absolutely amazing - can't wait to make it for my mother-in-law who's vegetarian and I'm always looking for new things to make for her. The only alterations for me were using a whole (small) red onion more garlic and I diced an under-ripe tomato and added it to the end of the quinoa before the mushrooms went in and Feta instead of Goat cheese. We'll be having this again soon (and looking for more Quinoa recipes in the meantime!) Thanks SO much for introducing us to this wonderful food! Read More
(19)
Rating: 5 stars
03/04/2010
Holy cow-free dinner. This recipe exceeded my expectations. Very very yummy. I left out the wine followed the rest of the recipe pretty faithfully. There was plenty of liquid without the wine too. I don't like quinoa too squishy so I keep liquids about 2 c. to each c. quinoa. I saved a little to try it cold later. If it's yummy cold too this will be my new favorite quinoa recipe. Thanks for posting! Read More
(18)
Rating: 4 stars
03/15/2010
We love quinoa and I made this as a main dish served with roasted tomatoes and asparagus. I don't think that it is main dish material as written. It needed more oomph for that; perhaps some roasted red peppers and something crunchy to sink your teeth into perhaps some pecans or even water chestnuts. As a side dish however it would be very good. I squeezed some lemon juice on each serving and I thought that brightened the flavor quite a bit. It is not the most attractive dish to ever hit the plate either which is another reason to add some red peppers for color. Read More
(13)
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Rating: 5 stars
01/06/2008
I love this recipe! I made a few changes omitting the cheese using pomegranate balsamic and adding frozen spinach to the mushroom mixture as it was cooking. Read More
(12)
Rating: 4 stars
04/14/2007
Made this for my husband and me last night and we loved it. I cut the recipe in half for the two of us and I will say I believe the number of servings should be six -- I served it as a main dish and there was still a little left over. Absolutely delicious a keeper! Read More
(11)
Rating: 4 stars
12/28/2011
I made this dish for friends who had either never had quinoa or had "tasteless" quinoa once before. They loved it and asked for the recipe. I love the inclusion of thyme. It was a nice change of flavor. I was very good. I substituted apple cider for wine and veggie chicken broth for chicken broth. Red Quinoa adds a different flavor also. I cut down on the amount of balsamic to cut some of the sweetness and vinegar taste. Read More
(9)
Rating: 3 stars
08/05/2007
I didn't love this. I thought the white wine flavor was too overpowering. Probably just personal preference though. I may try it again without the white wine. Thanks anyway quinoa recipes are few and far between! Read More
(5)