Quinoa with spinach and goat cheese

    50 min

    This is a light meal, which is perfect for lunch or a light dinner. Quinoa is cooked in white wine, chicken stock, mushrooms, spinach and a dash of balsamic vinegar before being sprinkled with goat cheese.

    171 people made this

    Serves: 3 

    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 1 teaspoon finely chopped garlic
    • 170g quinoa
    • 125ml white wine
    • 425ml chicken stock
    • 2 teaspoons balsamic vinegar
    • 1 teaspoon chopped fresh thyme
    • 1 tablespoon olive oil
    • 225g mushrooms, sliced
    • 4 teaspoons balsamic vinegar
    • 4 tablespoons white wine
    • 4 tablespoons chicken stock
    • 1 teaspoon chopped fresh thyme
    • salt and pepper to taste
    • 280g fresh spinach leaves, washed
    • 4 tablespoons crumbled goat cheese

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. 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.
    2. Pour in 125ml white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 425ml chicken stock, 2 teaspoons balsamic vinegar and 1 teaspoon chopped thyme. Bring to the boil over medium-high heat, then reduce heat to medium-low, cover and simmer until the quinoa is tender, about 15 minutes.
    3. Meanwhile, heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 4 tablespoons white wine, 4 tablespoons chicken stock and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover and simmer until the mushrooms soften, about 5 minutes.
    4. 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. Transfer to a serving dish and sprinkle with crumbled goat cheese.

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    Reviews in English (137)


    I'm picky about quinoa recipes, and I thought this one was excellent. I made a few minor changes based on personal preference: I cooked the onions and the mushrooms longer (I let the mushrooms simmer for about 10 additional minutes with the lid off to reduce the sauce), used more spinach, subbed veg broth for chicken, and omitted the cheese. This was delicious and flavorful, and I didn't find the wine flavor to be too strong at all (maybe it's the type of wine I used, sauvignon blanc). A definite keeper!  -  23 Oct 2007  (Review from Allrecipes US | Canada)


    I am a big fan of quinoa and am always looking for new recipes, but I'll definitely make this one again. The mushrooms, wine and balsamic vinegar give this dish a dark rich color and flavor. I made a few substitutions to meet my own tastes: I substituted the chicken broth for vegetarian, added roasted red peppers and used feta rather than goat's cheese. I also think that half bag of spinach is more than enough. Very good.  -  07 Apr 2007  (Review from Allrecipes US | Canada)


    This was really good. For lack of time I made some changes to the original recipe. I did not have mushrooms or much time so I made the recipe a "one step" by sauteing the onion and garlic in the oil, then I added the spinach (all I had was frozen), then the quinoa. I then added all of the liquid ingredients and thyme (all I had was dried). I also didn't have any goat cheese or other crumbled cheese for that matter, so left the cheese off all together. This was our first time to have quinoa and it was great. The kids loved it! Even the one that doesn't like spinach loved it and had seconds! It was a great side dish with our dinner of talapia and fruit. Thanks for the recipe, will definitely make again!  -  20 Oct 2009  (Review from Allrecipes US | Canada)

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