In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.

While the quinoa cooks, warm a large sauté pan over medium heat and add 2 tablespoons of olive oil.

Add 4 cloves of minced garlic to the pan and sauté for about 30 seconds until fragrant.

Add an 8-ounce package of thinly sliced cremini mushrooms and 2 cups of spinach to the sauté pan, along with 2 tablespoons of soy sauce and sprinkle in 1/8 teaspoon of garlic powder.

Cook for about 3-4 minutes until the mushrooms are tender and the spinach wilts.

Add the cooked quinoa to the sauté pan and stir gently to mix all the ingredients.

Serve warm or allow to cool before storing in an airtight container.