Ever since my anemic episode a few years ago, I have been supplementing my iron stores nutritionally. This dish is loaded with Iron and B vitamins, and fits my needs perfectly. It is delicious as a side dish that is both gluten free and packed with protein.
2 cups quinoa either white or red, rinsed
1 cup of chicken or vegetable stock
1 bunch of spinach, washed and stems trimmed (or l bag of rewashed spinach)
1 pound mushrooms, washed, stems trimmed.
1 tablespoon olive oil.
Cook the quinoa according to the directions on the package by bringing the stock and quinoa to a boil. Cover the pot with a lid and reduce heat to low cook until the liquid is fully absorbed, about 30 minutes.
Meanwhile, in a large frying pan, sauté the mushrooms on medium heat in the oil until soft, about 10-15 minutes. Add the spinach to the pan stirring constantly until softened. Season with freshly ground pepper.
Transfer the cooked quinoa to a large bowl, and mix in the mushrooms and spinach. Serve immediately.