quinoa and mushroom recipe

Written ByJenny Smyth Posted on
quinoa and mushroom recipe
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The Best quinoa and mushroom recipe

I’m so excited to share this quinoa and mushroom recipe with you all. I first discovered this dish on a trip to South America, where I fell in love with the combination of nutty quinoa and earthy mushrooms.

The flavors and textures just meld together in a way that’s absolutely magic. Since then, I’ve been experimenting with different variations and techniques to bring this recipe to life for my family and friends back home.

One of the things I love about this recipe is how versatile it is – it’s perfect for a quick weeknight dinner, but also makes a great centerpiece for special occasions like holidays or potlucks. And the best part?

It’s incredibly healthy, packed with protein, fiber, and all sorts of essential vitamins and minerals from the quinoa and mushrooms. My kids just adore it, too – they love helping me cook the quinoa and sautéing the mushrooms.

It’s a great way to get them involved in the kitchen and learning about cooking at a young age.

Quinoa and Mushroom Pilaf

Quinoa and Mushroom Pilaf

4.6 from 1458 votes

A hearty and flavorful pilaf featuring nutty quinoa and earthy mushrooms. This dish is perfect as a side or a light main course, packed with protein and savory goodness.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pilaf

1 cup quinoa, rinsed
2 cups vegetable broth
2 tablespoons olive oil
1 medium onion, diced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1In a medium saucepan, combine the rinsed quinoa and vegetable broth.
2Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
3Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
4While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat.
5Add the diced onion and cook for 3 to 4 minutes until it becomes translucent and starts to soften.
6Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7Stir in the minced garlic and dried thyme, and cook for 1 minute until fragrant.
8Add the cooked quinoa to the skillet with the mushroom mixture.
9Stir well to combine, and season with salt and black pepper to taste.
10Cook for 2 to 3 minutes until everything is heated through.
11Remove the skillet from heat and stir in the chopped fresh parsley.
12Serve the pilaf warm as a side dish or a light main course.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 52g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 12g

📝Notes

For extra flavor, use a mix of mushroom varieties like shiitake or oyster. You can also add a splash of white wine or soy sauce when cooking the mushrooms for depth.

Watch Video Of How Quinoa and Mushroom Pilaf Works

This quinoa and mushroom recipe has become a staple in our household – it’s easy to make, delicious, and packed with nutrients. Whether we’re serving it up at home or taking it to a potluck or gathering, it’s always a crowd-pleaser.

And because it’s so versatile, we can easily customize it to suit our tastes and dietary needs. One of my favorite things about this recipe is how well it reheats – simply pop it in the microwave or on the stovetop when you’re ready to serve.

It makes mealtime feel so much easier.

❓ Frequently Asked Questions About Quinoa and Mushroom Pilaf

Q: What type of quinoa should I use for this recipe?

For this recipe, you’ll want to use a tri-colored quinoa – it has a lovely balance of protein, fiber, and flavor that really brings out the best in the dish.

Q: Can I use fresh mushrooms instead of dried ones?

Yes, you can definitely use fresh mushrooms if you prefer – just be sure to rehydrate them according to package instructions before using.

Q: How do I store leftover quinoa and mushroom mixture?

You can store leftover quinoa and mushroom mixture in an airtight container in the fridge for up to 3 days. Simply reheat it in the microwave or on the stovetop when you’re ready to serve.

Q: Can I make this recipe vegan by substituting dairy products?

This recipe is already vegan-friendly – simply omit any dairy products called for in the original recipe and substitute with non-dairy alternatives like soy milk or almond yogurt.

Q: Is this recipe suitable for gluten-free diets?

This recipe is naturally gluten-free, making it perfect for those with dietary restrictions. Just be sure to check your ingredients for any gluten-containing additives before serving.

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