Creamy Garlic Mushroom and Spinach with Quinoa

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

Creamy Garlic Mushroom and Spinach with Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Mushroom and Spinach with Quinoa

A comforting, creamy dish featuring earthy garlic mushrooms and vibrant spinach mixed into fluffy quinoa, elevated with a boost of protein-rich tofu and tangy Greek yogurt. This meal is a delightful balance of texture and flavor, perfect for a nourishing dinner that satisfies both your palate and fitness goals.

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NUTRITION

449kcal
Protein
33.1g
Fat
15.6g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 cup sliced mushrooms (70g)

2 cups spinach (60g)

150g extra firm tofu

1/4 cup nonfat Greek yogurt (62g)

1 teaspoon olive oil (4.5g)

2 cloves garlic, minced

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and cook quinoa according to package instructions and set aside.

  • 2

    Press the tofu gently with a paper towel to remove excess water, then cut into small cubes.

  • 3

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release moisture, about 3-4 minutes.

  • 5

    Add the tofu cubes and stir gently to combine with the mushrooms and garlic. Cook for another 3 minutes until tofu begins to warm and slightly brown.

  • 6

    Stir in the spinach and cook until just wilted, about 1-2 minutes.

  • 7

    Reduce the heat to low and mix in the nonfat Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 8

    Fold in the cooked quinoa until well combined and heated through. Adjust seasoning if needed.

  • 9

    Serve warm and enjoy this comforting, protein-packed creamy garlic mushroom and spinach dish.

Creamy Garlic Mushroom and Spinach with Quinoa

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

Creamy Garlic Mushroom and Spinach with Quinoa

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Mushroom and Spinach with Quinoa

A comforting, creamy dish featuring earthy garlic mushrooms and vibrant spinach mixed into fluffy quinoa, elevated with a boost of protein-rich tofu and tangy Greek yogurt. This meal is a delightful balance of texture and flavor, perfect for a nourishing dinner that satisfies both your palate and fitness goals.

NUTRITION

449kcal
Protein
33.1g
Fat
15.6g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 cup sliced mushrooms (70g)

2 cups spinach (60g)

150g extra firm tofu

1/4 cup nonfat Greek yogurt (62g)

1 teaspoon olive oil (4.5g)

2 cloves garlic, minced

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and cook quinoa according to package instructions and set aside.

  • 2

    Press the tofu gently with a paper towel to remove excess water, then cut into small cubes.

  • 3

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the sliced mushrooms to the skillet and cook until they begin to soften and release moisture, about 3-4 minutes.

  • 5

    Add the tofu cubes and stir gently to combine with the mushrooms and garlic. Cook for another 3 minutes until tofu begins to warm and slightly brown.

  • 6

    Stir in the spinach and cook until just wilted, about 1-2 minutes.

  • 7

    Reduce the heat to low and mix in the nonfat Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 8

    Fold in the cooked quinoa until well combined and heated through. Adjust seasoning if needed.

  • 9

    Serve warm and enjoy this comforting, protein-packed creamy garlic mushroom and spinach dish.