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Mushroom Spinach Quinoa

Mushroom Spinach Quinoa
Vegan / Gluten Free
Yield: 4-6 servings

1 cup quinoa (uncooked)
2 tbsp. olive oil
1 pound baby bella or cremini mushrooms, sliced
5 cloves garlic, minced
½ tsp. thyme (fresh, leaves only or dried)
1 generous handful baby spinach, roughly chopped
2 tsp. Waltzing Kangaroo Beef Flavored Bouillon Seasoning + ½ tsp, to taste
Freshly ground pepper, to taste
2 tbsp grated parmesan (optional)


In a large saucepan add  2 cups of water and 2 tsp Waltzing Kangaroo Bouillon Seasoning, cook quinoa according to package instructions and set aside. Heat oil in a large skillet over medium-high heat, add mushrooms, garlic and thyme. Stir well to evenly distribute the oil, garlic and thyme. Cook for about 3 minutes, stirring only occasionally. Add spinach and cook for another minute or so until the mushrooms are tender and the spinach turns bright green and starts to wilt. Stir in cooked quinoa and stir until well combined. Taste and if you feel the dish needs more seasoning, sprinkle in some additional bouillon seasoning. Serve immediately, garnished with Parmesan cheese, if desired.