- 1 cup dry quinoa
- 2 cups water
- 1 teaspoon coconut oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 8 oz sliced mushrooms
- 2 tablespoons tamari or soy sauce*
- 1/2 cup water
- salt and black pepper
- 1 cup spinach, roughly chopped
Combine the quinoa and 2 cups of water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the 1/2 cup of water and tamari (or soy sauce) to create a silky smooth sauce.
Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and stir well until the spinach is wilted. Season with salt and pepper, to taste, then serve warm.