Whenever you crave something nutritious and quick, this is the recipe for you! Mushrooms and spinach are cooking with a light yet creamy sauce. This dish is delicious served with fresh coriander and cashews sprinkled on top.

Creamy Mushrooms and Spinach with Turmeric Quinoa [Vegan, Gluten-Free]

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Cooking Time



  • 1 cup of quinoa
  • 8.8 ounces mushrooms
  • 5.6 ounces spinach leaves
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2/3 cup non-dairy cream
  • Juice of 1 lime
  • Olive oil
  • 2 handfuls of cashews, to serve
  • A small bunch of coriander, to serve
  • Salt and pepper


  1. Heat some water in a small saucepan. When water is boiling, add quinoa and cook as per packet instructions.
  2. Heat some olive oil in a frying pan. Add onion, garlic, ground cumin, and ground coriander. Fry for 2 minutes.
  3. Add chopped mushrooms to frying pan and cook for around 8 minutes. Add spinach and cook until wilted.
  4. Add cream to vegetables in frying pan and simmer gently until hot.
  5. Drain quinoa when cooked. Put on a serving plate. Add 1 teaspoon of turmeric and mix well until quinoa has a nice golden color.
  6. Season vegetables to taste with lime juice, salt, and pepper.
  7. Serve creamy mushrooms and spinach on a bed of quinoa. Sprinkle with cashews and fresh chopped coriander leaves.


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