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In a world where nutritious meals often seem complicated, the Creamy Spinach Mushroom Quinoa Bake stands out as a beacon of simplicity and comfort. This dish marries the earthiness of mushrooms with the vibrant freshness of spinach, all enveloped in a creamy, savory base that’s both satisfying and wholesome. Perfect for a cozy family dinner or as a dish to impress guests, this quinoa bake not only satisfies hunger but also nourishes the body with a host of beneficial ingredients.

Creamy Spinach Mushroom Quinoa Bake

Discover the comfort of a Creamy Spinach Mushroom Quinoa Bake, where simplicity meets wholesome nutrition. This dish combines protein-packed quinoa with earthy mushrooms and vibrant spinach, all enveloped in a rich, creamy sauce that delights the palate. Perfect for family dinners or impressing guests, it's vegetarian-friendly and easily customizable for various dietary needs. Packed with vitamins and minerals, this bake not only satisfies hunger but nourishes your body too. Enjoy a comforting meal that's as nutritious as it is delicious!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced (white or cremini)

4 cups fresh spinach, tightly packed

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup cream cheese, softened

1/2 cup plain Greek yogurt

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 cup breadcrumbs (optional for a crunchy topping)

Fresh parsley for garnish (optional)

Instructions
 

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, remove from heat and set aside.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until it becomes translucent and tender. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms turn golden brown and tender.

      Add Spinach and Season: Incorporate the fresh spinach into the skillet, stirring until it wilts, which should take about 2-3 minutes. Sprinkle in the dried thyme, paprika, salt, and pepper, mixing well to distribute the flavors. Remove the skillet from heat.

        Prepare Cream Mixture: In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and grated Parmesan cheese. Beat them together until the mixture is smooth and creamy. Fold in the cooked quinoa and the sautéed vegetable mixture, stirring gently to ensure all ingredients are evenly combined.

          Transfer and Top: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil. Pour the quinoa and vegetable mixture into the dish, spreading it out evenly and pressing it down gently with a spatula. Top the mixture with the shredded mozzarella cheese. If desired, add a layer of breadcrumbs on top for added texture.

            Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbling and golden brown.

              Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. If desired, garnish with fresh parsley before serving warm.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  Presentation Tips: Consider serving the bake in individual ramekins for a more elegant presentation or sprinkle additional fresh herbs on top just before serving for a pop of color.