PREP TIME                                     COOK TIME

10 minutes                                        20 minutes                             


30 minutes

SERVINGS: 4 Servings


  • 1 lb mushrooms (white or cremini), sliced thinly
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter (omit butter for vegan version)
  • 1 tbsp Nuvo's extra virgin olive oil
  • 5 green onions, chopped
  • 5 to 10 ounces fresh spinach (to taste)
  • 2 cups cooked quinoa
  • 1 tbsp B.S.G (basil/serrano/garlic) (optional)
  • Salt to taste


Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and saute for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and salt.

Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let it cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add 1 tbsp of the B.S.G (basil/serrano/garlic) to finish this amazing dish!