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Recipe Review: Detoxinista's Mushroom and Spinach Quinoa "Risotto"

First and foremost, I am a HUGE fan of The Detoxinista. I have made many of her recipes and always end up with wonderful results. I love them because almost all of them meet my dietary guidelines, are easy to prepare and utilize ingredients that I already have in my kitchen. That is a win, win. 

This recipe is no exception. I have made this for clients and friends, and everyone loves it! It is deliciously creamy, savory and decadent. Best of all, it is guilt free and filled with amazing benefits like protein, fiber, iron, magnesium and calcium. 

Try this recipe out next time you need a quick, savory and comforting meal. 


Serves 2.


1 cup dry quinoa
2 cups water
1 teaspoon coconut oil
½ yellow onion, chopped
2 garlic cloves, minced
8 oz sliced mushrooms
2 tablespoons tamari or soy sauce (or coconut aminos)
½ cup water
salt and black pepper
1 cup spinach, roughly chopped

Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the water and tamari to create a silky smooth sauce.
Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and season with salt and pepper, stirring well until the spinach is wilted. Serve warm.


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