This coconut creamy spinach and mushroom quinoa is a delicious 30 minute dinner in a bowl that packs in 7 servings of vegetables!
I’m all about meals in bowls, whether it’s creamy garlic mushroom pasta , vegan poke bowls , or this creamy spinach and mushroom quinoa. I love how meal bowls allow you to mix-and-match different components—and it’s nice not to have to come up with ideas for a main dish and sides. Instead, it’s all served together!
As far as bowl recipes go, this one’s simple and everything’s mixed together right in the skillet—the creamy spinach, garlic mushrooms , and fluffy quinoa. There are surprisingly few ingredients, but they come together to produce big flavours and contrasting textures.
Why You’ll Love This Quinoa Recipe
- Protein and veggies together . Quinoa is an excellent source of protein, and the addition of mushrooms and spinach make this recipe a complete meal.
- Quick and easy to make . In just 30 minutes, you can have these delicious and nutritious meal bowls on the table ready to eat! This is a recipe perfect for busy weeknights.
- Great for meal prep . Like many quinoa recipes, this is one that’s ideal for meal prepping. Scale it up and portion it out for a week of healthy plant-based lunches.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Quinoa – Here’s how to cook quinoa .
- Garlic – You’ll need some for the quinoa and some for the mushrooms.
- Olive oil
- Mushrooms – White mushrooms and cremini are the most common and affordable, but you can use a wild mushroom mix or any variety you like.
- Salt and pepper
- Raw spinach
- Coconut milk – For the richest flavour and creamiest texture, choose full-fat coconut milk.
- Lime – A squeeze of juice brightens up the flavour and brings everything together.
How to Make Coconut Creamy Spinach and Mushroom Quinoa
- Make the quinoa . Cook the quinoa according to the package instructions, but add a clove of garlic for flavour.
- Cook the mushrooms . Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 10 minutes.
- Make them garlicky . Reduce the heat to medium and stir in the garlic. Cook for another 5 minutes.
- Add the spinach and coconut milk . Stir them in and cover for 3 minutes, or until the spinach wilts. Season to taste.
- Finish . Stir in the quinoa and divide into bowls. Serve with lime wedges.
Tips for Success
- Make sure the quinoa isn’t soggy . You should cook it until the liquid is all absorbed or cooked off. If there’s a lot of liquid left behind, the flavours in this recipe will be watered down.
- Bulk up the veggies . You can add even more spinach and mushrooms if you’d like a higher veggie-to-quinoa ratio.
- Rinse the quinoa thoroughly . Although many brands of quinoa are now pre-rinsed, it doesn’t hurt to give it a quick rinse under cold water to remove any residual bitterness from the saponin coating.
Variations
- Add some extra protein . Chickpeas, marinated tofu , vegan chicken , or white beans can all be added to this dish for a boost of protein.
- Try different vegetables . This recipe is versatile and can be customized with your favourite vegetables, greens, or whatever is in season. Try bell peppers, zucchini, kale, or chard.
- Use it as a base . To stretch this meal a bit further, use it as a base for a bigger meal bowl with add-ons like balsamic roasted vegetables , lemon pepper tofu , and tahini sauce.
How to Store Leftovers
Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
Can I Freeze This Recipe?
Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
More Quinoa Recipes
- Quinoa Pizza Bites
- 30-Minute Quinoa Enchilada Skillet
- Crispy Quinoa Patties With Creamy Tahini Sauce
- Quinoa Burgers (30 Minutes & Vegan)
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Ingredients
- 3 cups cooked quinoa
- 1 clove garlic , minced
- 1 tablespoon olive oil
- 2 cup chopped raw mushrooms
- Salt & Pepper to taste
- 3 cloves garlic , minced
- 3 cups raw spinach
- 2 tablespoons coconut milk
- Lime , for squeeze over
Instructions
- Cook quinoa, adding one clove of the garlic to the mixture.
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.
- Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.
- Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.
- Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.
- Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.
- Add the quinoa to the pan and stir everything together until combined.
- Serve immediately with a wedge of lime to squeeze over the top. Enjoy!
Notes
- You can add even more spinach and mushroom if you so desire to the dish. I used baby bella mushrooms, but you can use any variation that you want, bearing in mind a possible change in cook time.
- To store : Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
- To freeze : Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
This coconut creamy spinach and mushroom quinoa is a delicious 30 minute dinner in a bowl that packs in 7 servings of vegetables!
I’m all about meals in bowls, whether it’s creamy garlic mushroom pasta , vegan poke bowls , or this creamy spinach and mushroom quinoa. I love how meal bowls allow you to mix-and-match different components—and it’s nice not to have to come up with ideas for a main dish and sides. Instead, it’s all served together!
As far as bowl recipes go, this one’s simple and everything’s mixed together right in the skillet—the creamy spinach, garlic mushrooms , and fluffy quinoa. There are surprisingly few ingredients, but they come together to produce big flavours and contrasting textures.
Why You’ll Love This Quinoa Recipe
- Protein and veggies together . Quinoa is an excellent source of protein, and the addition of mushrooms and spinach make this recipe a complete meal.
- Quick and easy to make . In just 30 minutes, you can have these delicious and nutritious meal bowls on the table ready to eat! This is a recipe perfect for busy weeknights.
- Great for meal prep . Like many quinoa recipes, this is one that’s ideal for meal prepping. Scale it up and portion it out for a week of healthy plant-based lunches.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Quinoa – Here’s how to cook quinoa .
- Garlic – You’ll need some for the quinoa and some for the mushrooms.
- Olive oil
- Mushrooms – White mushrooms and cremini are the most common and affordable, but you can use a wild mushroom mix or any variety you like.
- Salt and pepper
- Raw spinach
- Coconut milk – For the richest flavour and creamiest texture, choose full-fat coconut milk.
- Lime – A squeeze of juice brightens up the flavour and brings everything together.
How to Make Coconut Creamy Spinach and Mushroom Quinoa
- Make the quinoa . Cook the quinoa according to the package instructions, but add a clove of garlic for flavour.
- Cook the mushrooms . Heat the olive oil in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 10 minutes.
- Make them garlicky . Reduce the heat to medium and stir in the garlic. Cook for another 5 minutes.
- Add the spinach and coconut milk . Stir them in and cover for 3 minutes, or until the spinach wilts. Season to taste.
- Finish . Stir in the quinoa and divide into bowls. Serve with lime wedges.
Tips for Success
- Make sure the quinoa isn’t soggy . You should cook it until the liquid is all absorbed or cooked off. If there’s a lot of liquid left behind, the flavours in this recipe will be watered down.
- Bulk up the veggies . You can add even more spinach and mushrooms if you’d like a higher veggie-to-quinoa ratio.
- Rinse the quinoa thoroughly . Although many brands of quinoa are now pre-rinsed, it doesn’t hurt to give it a quick rinse under cold water to remove any residual bitterness from the saponin coating.
Variations
- Add some extra protein . Chickpeas, marinated tofu , vegan chicken , or white beans can all be added to this dish for a boost of protein.
- Try different vegetables . This recipe is versatile and can be customized with your favourite vegetables, greens, or whatever is in season. Try bell peppers, zucchini, kale, or chard.
- Use it as a base . To stretch this meal a bit further, use it as a base for a bigger meal bowl with add-ons like balsamic roasted vegetables , lemon pepper tofu , and tahini sauce.
How to Store Leftovers
Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
Can I Freeze This Recipe?
Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
More Quinoa Recipes
- Quinoa Pizza Bites
- 30-Minute Quinoa Enchilada Skillet
- Crispy Quinoa Patties With Creamy Tahini Sauce
- Quinoa Burgers (30 Minutes & Vegan)
- Cashew Thai Quinoa Salad with Peanut Ginger Sauce
Ingredients
- 3 cups cooked quinoa
- 1 clove garlic , minced
- 1 tablespoon olive oil
- 2 cup chopped raw mushrooms
- Salt & Pepper to taste
- 3 cloves garlic , minced
- 3 cups raw spinach
- 2 tablespoons coconut milk
- Lime , for squeeze over
Instructions
- Cook quinoa, adding one clove of the garlic to the mixture.
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.
- Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.
- Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.
- Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.
- Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.
- Add the quinoa to the pan and stir everything together until combined.
- Serve immediately with a wedge of lime to squeeze over the top. Enjoy!
Notes
- You can add even more spinach and mushroom if you so desire to the dish. I used baby bella mushrooms, but you can use any variation that you want, bearing in mind a possible change in cook time.
- To store : Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
- To freeze : Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
Coconut Creamy Spinach and Mushroom Quinoa
Ingredients
- 3 cups cooked quinoa
- 1 clove garlic minced
- 1 tablespoon olive oil
- 2 cup chopped raw mushrooms
- Salt & Pepper to taste
- 3 cloves garlic minced
- 3 cups raw spinach
- 2 tablespoons coconut milk
- Lime for squeeze over
Instructions
- Cook quinoa, adding one clove of the garlic to the mixture.
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.
- Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.
- Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.
- Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.
- Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.
- Add the quinoa to the pan and stir everything together until combined.
- Serve immediately with a wedge of lime to squeeze over the top. Enjoy!
Notes
- You can add even more spinach and mushroom if you so desire to the dish. I used baby bella mushrooms, but you can use any variation that you want, bearing in mind a possible change in cook time.
- To store : Transfer leftover creamy spinach and mushroom quinoa to an airtight container and refrigerate for 3 to 4 days. Reheat in a skillet on the stovetop with a splash of broth, in the microwave, or eat it cold like a salad.
- To freeze : Freeze leftover coconut creamy spinach and mushroom quinoa for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating.
Nutrition
Coconut Creamy Spinach and Mushroom Quinoa https://jessicainthekitchen.com/creamy-coconut-spinach-mushroom-quinoa/ July 10, 2024
Whether you’re looking for a no-cook dinner or just something light and refreshing, you’re going to love these easy lettuce wraps ! A walnut filling mimics ground meat, while the sweet sriracha sauce makes these lettuce wraps irresistible.
I have been reading up about walnut “taco meat” for a while and finally decided to give it a go for these lettuce wraps. You’d be amazed that after a few pulses in the food processor, walnuts become the best meat substitute I have ever met. And thanks to its neutral flavour, pretty much any seasoning you add to walnut meat will work.
Here, we pair the walnut meat with a sweet, spicy sriracha sauce. The Asian flavours worked perfectly in these wraps, and the topping—red peppers, carrots, sesame seeds and scallions—provides colour, flavour, and crunch.
Why You’ll Love These Asian Lettuce Wraps
- Easy no-cook meal . When you don’t want to turn on the oven (or just don’t want to spend much time in the kitchen), these lettuce wraps are here to save the day. With minimal prep and no cooking required, they’re the perfect option for a quick and easy dinner. (Here are some more no-cook vegan dinner ideas .)
- Light and healthy . Lettuce wraps are a great way to get in some extra greens and veggies to your meal. The walnut “meat” is also a plant-based protein source! This is a recipe that will leave you feeling happily satisfied, not heavy and weighed down.
- Versatile filling options . Experiment with different fillings, toppings, and sauces to make this recipe your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Walnut Meat:
- Raw walnuts – It’s important to use raw walnuts, not roasted, to get the right texture for the walnut meat.
- Liquid aminos – Or tamari, light soy sauce, or coconut aminos .
- Ginger – For a little warmth.
- Olive oil
- Garlic
Sriracha Sauce:
- Sriracha – Feel free to adjust the amount to your tastes.
- Sweetener – I use maple syrup or date syrup when I have it on hand.
- Sesame seeds
Wraps:
- Curly lettuce leaves – You want a lettuce that’s sturdy enough to hold the filling and toppings, but still pliable enough to fold without tearing.
- Carrot – You can buy pre-shredded carrots for a shortcut.
- Red bell pepper
- Sesame seeds – You can use black, white, or a mix of the two.
- Scallion
How to Make Lettuce Wraps
- Prepare . Place the walnuts in a bowl of hot water for 10 minutes.
- Make the walnut meat . Drain the walnuts and place them in a food processor. Pulse to mince the nuts, then add the ingredients for the sriracha sauce and pulse again to combine.
- Assemble . Divide the walnut mixture onto lettuce leaves and top with the carrots, pepper, sesame seeds, and scallions.
Tips for Success
- Don’t pulse the walnuts too much . You want them to resemble ground meat, but if you over-process them, they’ll become a paste.
- Adjust the seasoning to your taste . If you like a spicier sauce, add more sriracha. If you prefer a sweeter sauce, add in more maple syrup.
- Serve immediately after assembling . Lettuce wraps are best enjoyed right away before the lettuce leaves start to wilt.
Variations
- Make them taco style . Add taco seasoning to the walnut meat mixture for a taco meat flavour. Serve with your favourite taco toppings.
- Switch up the toppings . Diced mango, pineapple, or cucumber would also make great toppings for these lettuce wraps.
- Add a drizzle . Drizzle the tops of the wraps with sweet chili sauce or an aioli made with my vegan mayo or cashew cream as a base. (I think a wasabi aioli would be super good here!)
- Give it an herby kick . Fresh mint, basil, or cilantro would add another layer of flavour to these easy lettuce wraps.
How to Store Leftovers
Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
Can I Freeze This Recipe?
While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
More No-Cook Recipes
- Fresh Spring Rolls with Peanut Ginger Sauce
- Vegan Chickpea Tuna Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Swiss Chard Wraps
- Cucumber and Tomato Salad
Ingredients
Walnut Meat:
- 1 cup raw walnuts
- 2 teaspoons liquid aminos , or gluten free soy sauce or regular lite soy sauce
- 1/2 teaspoon ginger
- 1 tablespoon olive oil
- 1 clove garlic
Sriracha Sauce:
- 1/2 tablespoon sriracha
- 2 tablespoons maple syrup or 1 tablespoon date syrup
- 1/4 teaspoon sesame seeds
Lettuce Wrap:
- 3 curly lettuce leaves , washed and dried (take out of fridge right when you need it)
- 1 small carrot , shredded
- 1/4 red bell pepper , sliced
- Pinch of Sesame seeds
- 1 stalk scallion , chopped
Instructions
Walnut Meat
- Soak the walnuts in hot water for about 10 minutes, then drain.
- In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
Put together
- In a lettuce leaf, add some of the walnut meat mixture and spread.
- Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
- Enjoy!
Notes
- This recipe can be easily doubled or tripled!
- To store : Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
- To freeze : While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.
