Quinoa Bowl with Spinach, Mushrooms, and Toasted Walnuts

Ingredients

1 cup quinoa, frozen and thawed

10 cremini mushrooms, sliced

1 clove garlic, minced

3 handfuls baby spinach

1 tablespoon coconut aminos, more to taste

1/4 cup walnuts, chopped

1/4 teaspoon crushed red pepper flakes, to taste, optional for heat

First, add the quinoa to a serving bowl and heat it up in the microwave for a minute. Set that aside for now.
Heat a sauté pan to medium-high heat for 2 minutes. Add the mushrooms and spread them out in the pan so they are not overlapping. Let them sit and start to brown for about 2 minutes. You’ll be tempted to stir them, but just be patient!
After about 2 minutes, stir the mushrooms and add a splash of water if needed to prevent sticking. Cook while stirring until they’re browned, releasing their juices, and softening. Add the garlic and cook while stirring for about another minute, adding water as needed to prevent sticking.
Turn the heat to low and add the baby spinach. Cook for a minute or two while stirring until spinach wilts. Add the coconut aminos and stir. Add your walnuts.
Top the quinoa with your mushroom and spinach mixture. Give it a taste and add another splash of coconut aminos if you’d like. Add a splash of tamari if you like a saltier flavor and have some handy, and crushed red pepper if you want a little heat!