This is delicious warm, and the leftovers are also nice for a cold salad the next day.
3/4 cup quinoa
1 1/2 cups chicken or beef stock
1/2 small yellow onion, chopped
5 cloves garlic, minced
200 g cremini mushrooms, sliced
4 green onions, chopped
2 handfuls of raw spinach leaves
3 Tbsp. butter, divided
salt and pepper
Add the stock to the quinoa, cover, and bring to a boil. Turn down to low and leave it to cook until done. (About 15 minutes, but check on your package of quiona).
Melt 2 Tablespoons of the butter in a frying pan. Sauté the yellow onions until soft. Add another tablespoon of butter and the garlic and mushrooms and cook until everything is soft. Season with pepper and salt. Mix the mushroom mixture into the quinoa to distribute evenly. Toss the green onions and spinach into the mix and stir. I usually wait a bit to do this so that the spinach is not very wilted by the time it hits my plate.