It’s fun trying ingredients for the first time. I’ve been intrigued with nutritional yeast for a while and have collected a number of vegetarian recipes that call for it. Nutritional yeast is often described as imparting a “nutty” and/or “cheesy” flavor to dishes. And with “nutritional” in its name it’s certainly an ingredient that a Nutritionist should know.
But finding nutritional yeast in the market was an adventure. I searched isle by isle, high and low, for any container labeled such. Is it shelved near the quick-acting yeast packets used for making bread? Nope not there. Perhaps it is sold in foil wrapped cubes in the refrigerated section? Fail again.
After many minutes, I asked a grocery employee for some guidance, only to get a long pause followed by an even longer, “ummmmmmm”. Finally, after an extended game of nutritional yeast hide-and-seek, I became the proud owner of a 14 ounce container, which I estimate should last me well into my 70’s.
Vegan Spinach and Mushroom Quinoa calls for 1/4 cup of nutritional yeast and several other nutrition powerhouse ingredients including quinoa, spinach, beans and mushrooms. Heck even the coconut oil, garlic powder and coriander and black pepper could be considered healthy additions.
Question...what new ingredient have you recently tried?
Vegan Spinach and Mushroom Quinoa
Total time: 10 minutes
Yield: 6 servings
Calories per serving: 160
- 1 cup quinoa (ours from Kimker Hill Farm)
- 2 tsp. coconut oil
- 1 cup fresh baby spinach, rinsed
- 1 cup baby portabella mushrooms, chopped
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 3/4 tsp. garlic powder
- 3/4 tsp. coriander
- 1/4 cup nutritional yeast
- salt and pepper to taste
- Cook quinoa according to package directions.
- In a large skillet, add oil, spinach, mushrooms, beans, garlic power and coriander. Saute over medium heat about 3 minutes or until spinach is wilted and mushrooms softened.
- Add cooked quinoa and nutritional yeast; salt and pepper to taste.