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Gluten Free Spinach and Mushroom Quinoa

This gluten free side dish is the perfect compliment to pork, chicken, and even a big, juicy steak.

The earthy mushrooms combined with the spinach and quinoa makes it a warm, satisfying comfort food that you’ll keep going back to.

As an added bonus: Stuff the quinoa into tomatoes like I’ve done for a bright burst of flavor!!

This also creates a beautiful side dish for healthy entertaining!


For those in the ROCKIN’ BODY Society: one serving of this recipe is 2 Units of carbs and 2 Units of fat. Simply add 2 Units of Protein to make a perfectly balanced plate!


Makes 4 Servings:


Spinach and Mushroom Quinoa

Spinach and Mushroom Quinoa


  • 1 pound mushrooms, sliced thinly
  • 3 garlic cloves, minced
  • 1 tsp unsalted butter
  • 1 tsp coconut oil
  • 5 green onions, chopped
  • 5 to 10 ounces fresh spinach
  • 2 cups cooked quinoa
  • 4 tomatoes


  1. Heat butter and oil in large skillet over medium-high heat.
  2. Add mushrooms and garlic and saute until mushrooms get soft and golden brown.
  3. Add chopped green onions and mix.
  4. Reduce heat to low and add fresh spinach.
  5. Cover and let cook for a minute or less, until spinach begins to shrink and wilt.
  6. Add cooked quinoa and stir together.
  7. If Stuffing Into Tomatoes:
  8. Heat oven to 350 degrees
  9. Slice off top of tomatoes and scoop out all of the insides to form a bowl.
  10. Stuff the quinoa mixture into each tomato.
  11. Bake for 15 minutes until tomatoes soften and quinoa is warm.


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