Quinoa Pasta with Sautéed Spinach & Baby Portobello Mushroom


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  • ¼ cup quinoa pasta
  • 1 cup baby portobello mushrooms
  • 1 cup spinach
  • 2 tablespoon of extra virgin olive oil
  • Bell pepper flakes (optional)
  • Balsamic vinegar
  • Freshly grated parmesan cheese
  • Salt & Pepper


  1. Bring a pot of water to a boil, lightly salt it and cook the quinoa pasta according to the instructions on the box (usually about 6-10min). Drain and set aside when finished.
  2. While the pasta is cooking, lightly coat the bottom of a pan with olive oil and stir in the mushrooms until they are all coated with oil. Add the spinach and sauté over medium heat for about 7-10 minutes or until the mushrooms are slightly browned and the spinach slightly wilted.
  3. Stir the pasta into the pan with the mushroom and spinach to lightly coat with oil and add some salt and pepper to taste.
  4. I suggest pouring just a touch of balsamic vinegar over the dish as well as some freshly grated cheese and bell pepper flakes.


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