My name is Funmi and I’m a foodie. That’s right, I said it, I’m a foodie! I love food, I don’t eat because I enjoy being alive oh no, but rather because I enjoy exploring different flavors and sampling different cuisines. Few things bring me greater joy than going out to dinner, eating a delicious meal, enjoying conversation with a friend, all topped off with a cold (alcoholic) drink of some sort. I mean, what can be better than that, well lots can but you get my drift!
That being said, I also have no desire to gain weight. While I don’t believe in depriving yourself of anything, I’m great believer in everything in moderation. This is why, where possible when I’m at home or certainly during the week, I always try to eat healthy and tasty meals, note the word “try”!
In my quest to eat healthily I’ve jumped on the super-food bandwagon; kale, quinoa, bulgar wheat, seeds, you name it, it’s in my cupboard. All of these foods are available in Lagos and yes they’re expensive, but I pacify myself with the goodness I am putting into my body, it also makes me feel better when I’m looking to seek out my next burger or steak!
Last week after topping up my quinoa supplies, I looked for recipes online. Quite often when I’m looking to concoct something to eat, I simply Google a few of the key ingredients I have in the house and I pick whichever recipe takes my fancy. One that caught my eye was quinoa with mushrooms and spinach cooked in white wine, decadent yes, tasty, HELL YES!!
It was a bit finicky to make, but well worth it. If you’d prefer to simplify the recipe though, you can just cook everything together in the same pot. It’s fine to have it on its own for lunch, but as I made it for dinner I had mine with pan-fried prawns and toasted seeds and it was so yummy and very filling because of the fiber content in the quinoa, it’s definitely going to become one of my favourite recipes!
Quinoa with Mushroom & Spinach Recipe
For the Quinoa
- 1 tbsp olive oil
- 1/2 onion,chopped fine
- 1 tsp minced garlic
- 1 cup quinoa
- 1/2 cup white wine
- 1 3/4 chicken broth
- 2 tsp balsamic vinegar
- 1 tsp fresh chopped thyme (I used dry)
For the mushrooms
- 1 tbsp olive oil
- 8 oz sliced mushrooms
- 4 tsp balsamic vinegar
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tsp fresh chopped thyme
- Salt & pepper to taste
- 10 oz washed spinach leaves
- 1/4 grated parmesan, you can also use goats cheese
Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt and add grated parmesan.