Pan-Seared Oyster Mushrooms with Garlicky Spinach and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Oyster Mushrooms with Garlicky Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Oyster Mushrooms with Garlicky Spinach and Quinoa

Savor the umami richness of pan-seared oyster mushrooms paired with garlicky spinach, served over a hearty bed of fluffy quinoa and complemented by savory seitan. This dish marries earthy flavors with a protein punch, offering a satisfying balance of textures and tastes perfect for a nourishing meal any time of the day.

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NUTRITION

549kcal
Protein
34.1g
Fat
19.3g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Oyster Mushrooms

2 cups fresh Spinach

1 cup cooked Quinoa

2.5 ounces Seitan

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the oyster mushrooms and pat them dry. Trim if necessary and slice them into bite-sized pieces.

  • 2

    Rinse the spinach thoroughly. Mince the garlic cloves.

  • 3

    Heat the olive oil in a large skillet over medium heat. Once warm, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the oyster mushrooms to the skillet. Cook, stirring occasionally, until they develop a golden sear, about 5-7 minutes. Season lightly with salt and pepper.

  • 5

    In a separate nonstick pan, lightly wilt the spinach over medium heat for 2-3 minutes, stirring constantly. Add a pinch of salt and pepper to enhance the flavor.

  • 6

    Warm the seitan by adding it to the skillet with mushrooms for the last 2 minutes of cooking, allowing it to soak in the flavors.

  • 7

    Plate the dish by placing the cooked quinoa as a base. Top with the garlicky mushrooms and seitan, then layer the wilted spinach on top.

  • 8

    Finish with a final sprinkle of salt and pepper as desired and serve warm.

Pan-Seared Oyster Mushrooms with Garlicky Spinach and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Oyster Mushrooms with Garlicky Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Oyster Mushrooms with Garlicky Spinach and Quinoa

Savor the umami richness of pan-seared oyster mushrooms paired with garlicky spinach, served over a hearty bed of fluffy quinoa and complemented by savory seitan. This dish marries earthy flavors with a protein punch, offering a satisfying balance of textures and tastes perfect for a nourishing meal any time of the day.

NUTRITION

549kcal
Protein
34.1g
Fat
19.3g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Oyster Mushrooms

2 cups fresh Spinach

1 cup cooked Quinoa

2.5 ounces Seitan

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the oyster mushrooms and pat them dry. Trim if necessary and slice them into bite-sized pieces.

  • 2

    Rinse the spinach thoroughly. Mince the garlic cloves.

  • 3

    Heat the olive oil in a large skillet over medium heat. Once warm, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the oyster mushrooms to the skillet. Cook, stirring occasionally, until they develop a golden sear, about 5-7 minutes. Season lightly with salt and pepper.

  • 5

    In a separate nonstick pan, lightly wilt the spinach over medium heat for 2-3 minutes, stirring constantly. Add a pinch of salt and pepper to enhance the flavor.

  • 6

    Warm the seitan by adding it to the skillet with mushrooms for the last 2 minutes of cooking, allowing it to soak in the flavors.

  • 7

    Plate the dish by placing the cooked quinoa as a base. Top with the garlicky mushrooms and seitan, then layer the wilted spinach on top.

  • 8

    Finish with a final sprinkle of salt and pepper as desired and serve warm.