Savory Spinach and Mushroom Quinoa
(white or baby bella), sliced
cut in half
(about 1 cup of uncooked quinoa)
toasted pumpkin seeds
Cook 2 cups quinoa according to package directions and set aside.
Heat 1 tbsp. olive oil in a large skillet over medium heat. Add mushrooms and garlic and sauté about 5 minutes until golden brown.
Add chopped green onions and mix.
Add fresh spinach, reduce heat to low, cover with a lid, and let cook for about 1 minute just until spinach begins to wilt.
Add 2 cups of cooked quinoa and cook on low heat for another minute until spinach wilts and quinoa warms through.
Add cherry tomatoes.
Season with a dash of salt and drizzle of 1tbsp. of olive oil.
Top with toasted pumpkin seeds.