Quinoa Pasta with Sauteed Spinach and Portobello Mushroom

By á-231

Ingredients

• 2 oz. quinoa
• 1 portobello mushroom cap
• 2 generous handfuls fresh spinach
• 1 about 1 T. olive oil
• bell pepper flakes
• Parmesan cheese
• Balsamic vinegar
• salt and pepper

Details

Servings 1

Preparation

Step 1

Bring pot of water to boil, lightly salt water, cook quinoa according to instructions, about 6-10 minutes.

While quinoa is cooking, cut portobello mushroom into chunks, lightly coat bottom of pan with olive oil and stir in mushroom chunks until coated with oil.
Add spinach and saute over medium heat for about 7-10 minutes until spinach is wilted. If you are cooking over a higher heat, you may want to add the spinach when the mushrooms are almost done, to prevent overcooking.

Stir the pasta into the pan with the mushroom and spinach to lightly coat with oil and add some salt and pepper to taste.

Pour a touch of Balsamic vinegar over the dish and some freshly grated Parmesan, and bell pepper flakes. A dash of olive oil may be needed to finish the dish.