Italian Quinoa Skillet

Looking for a healthier alternative to pasta, I came up with this entree for my newly vegetarian teen son. He gave it two thumbs up and dubbed it a cross between spaghetti and pizza. I hope your family enjoys it, too! Omit the cheese for a completely vegan dish.

• Ready In: 45 mins
• Serves: 8
• Yields: 8 ~1 1/2 cup servings

Ingredients

• 2  tablespoons olive oil
• 12  ounces mushrooms, chopped
• 12  ounces fresh spinach, stems removed and leaves chopped
• 6  medium garlic cloves, crushed
• 6  cups  cooked quinoa
• 1  medium onion, chopped
• 28  ounces crushed tomatoes
• 1  tablespoon  italian seasoning
• 3⁄4 cup parmesan cheese, grated
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3⁄4 cup black olives, sliced

Directions

1. Add 2 TB olive oil to a large skillet at medium heat. Add chopped mushrooms, chopped onion and crushed garlic. Saute 3-5 minutes.
2. Add chopped spinach to skillet and cover. Cook for ~5 minutes, stirring as needed. Onions should be softened and spinach reduced at the end of this step.
3. Mix in cooked quinoa, stirring to evenly combine vegetables and quinoa. Stir in crushed tomatoes and Italian Seasoning. Heat through, ~10 minutes. Add salt and pepper to taste.
4. Stir in parmesan cheese and sliced olives and heat another 5 minutes.
5. More sliced olives or cheese may be added to individual servings, as desired.