Mushroom Garlic Quinoa
Mushroom Garlic Quinoa is loaded with sautéed garlic, mushrooms, and healthy quinoa! It makes an amazing side dish or excellent, warm & hearty vegetarian meal!
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Not only is Mushroom Garlic Quinoa delicious, but it’s also incredibly easy to make!
It’s as simple as sautéing mushrooms and garlic in a little butter, cooking quinoa on the stove, then combining them.
Finish with a little bit of parsley and parmesan cheese and that’s it! If you can make rice, you can make this quinoa!
Mushroom Goat Cheese Wraps are another delicious recipe featuring mushrooms!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Quinoa
- Vegetable broth
- Dried minced onion
- Butter
- White button mushrooms or cremini mushrooms
- Garlic
- Fresh parsley
- Parmesan cheese
- Salt & pepper
What kind of quinoa should I use?
I found some Organic Tri-Color Quinoa at Trader Joe’s, so that’s what I used for this photo.
I think it looks prettier than white (golden) quinoa, and each color in the quinoa trio has a slightly different chewiness.
You could definitely use regular quinoa if you wanted.
How to serve Mushroom Garlic Quinoa?
This quinoa recipe is an excellent vegetarian meal or a hearty side dish to your favorite proteins.
Looking for more vegetarian recipes? Here are some favorites:
- Slow Cooker Black Bean Soup
- Chickpea & Cauliflower Curry (shown below)
- Mediterranean Arugula Quinoa Salad
- Mushroom Kale Lasagna
- Italian Chickpea Vegetable Soup
NOTES:
- Quinoa is not only gluten-free, it’s a great source of protein and fiber.
- This vegetarian dish can be made vegan by substituting olive oil for butter and omitting the parmesan cheese.
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Mushroom Garlic Quinoa
Equipment
- sauce pan
- skillet
Ingredients
- 1 cup raw quinoa white or multi-color
- 2 cups vegetable broth
- 1 teaspoon dried minced onion
- 3 tablespoons butter
- 1 pound white mushrooms sliced
- 6 garlic cloves minced
- salt & pepper to taste
- 1 teaspoon chopped fresh parsley
- 2 tablespoons shredded parmesan cheese
Instructions
- Prepare quinoa in a sauce pan according to the package's instructions, adding dried minced onion, and using broth for water.
- In a large skillet, sauté mushrooms and garlic in butter and season to taste with salt and pepper. Cook until the mushrooms have absorbed all the butter and are fully cooked through.
- Add the cooked quinoa to the mushroom/garlic pan, then add the fresh parsley and parmesan cheese. Stir to combine. Taste for salt & pepper, season accordingly, then serve warm. Enjoy!
Notes
- Recipe adapted from Barefeet in the Kitchen
- Store leftover mushroom quinoa in an air-tight container in the refrigerator and use within 3-4 days.
So yummy!