1 1/2 cup quinoa
3 cups vegetable stock
4 cloves minced garlic
1 yellow onion, chopped
2 tbsp olive oil
2 cups sliced mushrooms
6-8 cups raw spinach
Red pepper flakes
1. Add 3 cups of veggie stock to saucepan, bring to a boil and add quinoa. Cover and reduce to simmer for 15-20 minutes or until water is absorbed.
2. While quinoa is cooking, add olive oil to sauté pan. Add onions, mushrooms, garlic, red pepper flakes, salt, and pepper.
3. When onions are almost clear, beginning adding spinach and stir frequently until spinach is wilted.
4. Stir the cooked quinoa into the vegetables and gently combine.
From: Adapted from The Oaks at Ojai