I've known Tiffany for a few years now and am always impressed with her delicious, simple, and clean eating recipes. I'm not much of a cook, but I've been able to make some of her recipes and actually get a thumbs up from my kids, a BIG accomplisment!
I don’t know about you, but I always seem to end up with a 1/2 pot of grains left over when I cook. Inevitably, somebody doesn’t want any, or people don’t eat as much as I think they will (I tend to cook for an army).
So I’ve started getting creative with ways to make a meal out of the leftovers. If you have some leftover quinoa (or even brown rice), then this dish is the perfect way to use it up and it comes together, including prep, in about 15 minutes. Not too bad for a healthy meal!
And I will say that this was such a popular dish at the dinner table that I will be making sure I have leftover grains at all times from now on. Such a great and tasty way to get more veggies into little tummies! And grownups will have a hard time turning this one down as well. It cuts down on food waste and makes everybody happy. That’s a win-win in my book!
Clean Eating Vegetable Quinoa Parmesan
2 cups sliced mushrooms
2 cups raw spinach, packed tight when measuring
1 tbsp. olive oil
1 tsp. garlic powder
2 cups cooked quinoa (or brown rice)
1/2 cup grated parmesan cheese
Combine the mushrooms, spinach and olive oil in a skillet and cook over medium or low heat. When the spinach is wilted and the mushrooms are soft, stir in the garlic powder and then the quinoa. Once everything is well combined and warmed through, remove from heat and immediately stir in the parmesan cheese.
About the Author
Tiffany McCauley publishes TheGraciousPantry.com, a web site dedicated to clean eating recipes for everyday living. She lives in Sonoma County with her son, “Mini Chef”. Her latest cookbook, Clean Eating Freezer Meals, will be available in bookstores this September 2014.