There have been two kitchen developments as of late--inconsequential in real life, but relevant in foodie life. First: I bought a Mac and Cheese Cookbook! I've never made homemade macaroni and cheese from scratch, and this cookbook contains TONS of recipes. I'm very excited to start learning...so be on the lookout!
Julia's Album. Enough talking already!
- 1 pound mushrooms (I used cremini), sliced thinly
- 3 garlic cloves, minced
- 1 1/2 tablespoons olive oil
- 5 green onions, chopped
- 5 to 10 ounces fresh spinach (to taste)
- 2 cups cooked quinoa
- Salt and crushed red pepper (to taste)
Heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic; saute over medium-high heat for about 5 minutes until mushrooms get soft and reach a lovely golden-brown color. Add chopped green onions and mix; season with salt to taste.
Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts. Season with a little more salt and crushed red pepper for more heat.
Nutrition Facts-- Servings: 4 • Size: 1 cup quinoa • Calories: 415 • Fat: 12.7 g • Cholesterol: 0 mg • Carbs: 61.7 g • Fiber: 8.4 g • Protein: 17.1 g • Sugars: 2.5 g