John Myers
Quinoa, Mushroom and Spinach Pan
The perfect quinoa, mushroom and spinach pan recipe with a picture and simple step-by-step instructions.
for the sauce:
- 250 g Mushrooms
- 1 tsp Coconut oil
- 250 g Fresh spinach leaves
- 1 Pc. Broccoli
- 100 ml Vegetable broth
- 1 cm Ginger
- 1 Handful Chopped parsley
- 1 tsp Sumac
- 1 tsp Syrian spinach seasoning, optional
- 2 tbsp Tahini, sunflower seed butter, almond butter or cashew butter
- 2 tbsp Tamari
- 1 tbsp Maple syrup
- 1 tsp Apple Cider Vinegar
- 0,5 Pc. Lemon, the juice of it
- Prepare the quinoa mix according to the instructions on the packet. In the meantime, heat the oil in a pan and fry the sliced mushrooms and chopped ginger over medium heat. Divide the broccoli into small florets and add about 100 ml of vegetable stock. Turn the heat down a little. Mix in the spinach and let it collapse.
- Mix in the quinoa mix. Season with sumac, parsley and possibly spinach seasoning. Mix the ingredients for the sauce and mix in the pan.
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