I used organic tricolor quinoa reduced the dry amount by 1/4 cup (1 serving) because we were concerned about the volume of leftovers. I used 9 ounces ( - for the convenience of finishing a package) chopped baby bella mushrooms. 2 cups of spinach seemed too little because spinach reduces so much when cooked so I ended up almost doubling it (chopped/torn before measuring). We sprinkled toasted walnuts on top and served with me marinated grilled chicken and Romesco sauce. Even reducing the quinoa by a serving this recipe still made a lot. ( Picture was taken after we both had some.) My husband said he would prefer less quinoa and more spinach and mushrooms in the dish.
