In a pot, bring 2 cups of water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until slightly browned, about 5 minutes.
Add broccoli florets to the skillet and sauté for another 5 minutes or until they're tender but still bright green.
Stir in spinach until it's just wilted.
Season with salt and pepper.
Fluff quinoa with a fork and transfer to a serving bowl. Top with the sautéed vegetables.
Drizzle with a bit more olive oil if desired and serve warm.
Notes
Always rinse quinoa thoroughly before cooking to remove its natural bitter coating.
For added flavor, you can roast the broccoli instead of steaming or boiling it.
Use fresh mushrooms for the best texture and taste.
If using frozen spinach, make sure to squeeze out excess water after thawing.
Toasting the quinoa before boiling can enhance its nutty flavor.