You guys need another quick dish? I've got you covered. This dish could kinda make you think of a bacon-y mac and cheese. Like, it's definitely not exact. But when you cook down mushrooms with tamari (or even just a little salt and water if you don't have tamari) - and I mean really let them sit there and get chewy - they will sort of replicate that salty chewy flavor of bacon. By adding the nutritional yeast and almond milk (my go-to), you get the cheesy. I didn't add salt to this dish because the tamari is pretty salty - but if you don't use it or feel like you need some, feel free to add a bit of sea salt. Double this batch and keep it in the fridge or freeze it and you have several quick meals ready! Plus, you're getting your greens in and protein from the quinoa and 'shrooms. Winning.
Ok, here's what you need to do...
Quick Veggie Quinoa // Serves 2-3
- 1 pack frozen quinoa (or cook 1-1.5 cups of dry quinoa)
- 1 small pack mushrooms (I used a mixture of shiitake and baby bellas here), cleaned and sliced
- 3 tablespoons tamari
- 1-2 tablespoons coconut oil
- optional: 1/4 onion, diced
- optional: 1 clove garlic, minced
- 2 cups fresh spinach
- 2-3 tablespoons nutritional yeast
- 1/3 cup unsweetened almond milk
- Cook quinoa (instructions on package).
- Heat a small pan to medium. Add the coconut oil, (onions and garlic if using), mushrooms and tamari.
- Cook the mushrooms to your liking. I like to cook them for about 7 minutes until they are a bit dark and chewy and full of flavor. If the extra water from the mushrooms doesn't cook off, drain a bit into the sink before you continue with step 4.
- Stir in the quinoa, spinach, almond milk and nutritional yeast and cook for another 1-2 minutes until the spinach wilts a bit, the milk and yeast have combined nicely and all of the flavors have come together.