Garlic Mushroom Quinoa
An easy, healthy side dish that you’ll want to make with every single meal!
With the weather hitting 90 degrees this week, I think it’s safe to say that bikini season is officially here. So in an attempt to shed off all that donut weight, Jason and I have really been trying to get into this whole “clean-eating” situation. And instead of our usual carb-loaded french-fry-onion-ring-deep-fried side dishes, I decided to make a healthy, protein-rich side dish. That is, after we’ve had our morning cup of coffees and maple bars.
Now instead of just serving up a boring old bowl of quinoa, I decided to have a little bit of fun with it and add in one of my all-time favorite veggies = mushrooms. Not only do they have an amazing distinct flavor but they also add a range of nutritional and health benefits right into your meal! And no, this is not a sponsored post for mushrooms. I just REALLY love mushrooms.
So that’s what this is – a boring old bowl of quinoa with a fun twist, chockfull of mushrooms, garlic and thyme. It’s so simple and comes together so easily – it’s practically fool-proof!
Garlic Mushroom Quinoa
Ingredients
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, minced
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
Instructions
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
- Serve immediately, garnished with Parmesan, if desired.
Did you make this recipe?
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Wow! So yummy and easy to prepare. I’m a newbie to quinoa and I’m always looking for a way to kick it up a notch. This recipe is my favorite so far!
This is so delicious and so easy. I had 8 oz of sad-looking, ‘way past-their-prime mushrooms, and only dried thyme. Eager to make this with fresh, fancier (or a blend of) mushrooms and fresh thyme. Crazy delish – I could eat this every week! I used Trader Joe’s tri-colored quinoa which made this even more beautiful.
Added 1/2 teaspoon sage and an onion To it and it was perfect.
Yum! Really tasty dish that was enjoyed by myself, husband, and my two older children (4 and almost 2). My 4yo demanded a second helping! I added a bit of stock to the quinoa cooking water, and steamed some green beans which I had to use up to toss through. I scattered toasted almonds on top and served with a homemade garlic greek yogurt sauce. I had leftovers for lunch today and sprinkled over some nutritional yeast (like parmesan) to save me making more yogurt sauce. I’ll definitely add this to my repertoire, thanks!
This is an inspiring recipe; we typically eat quinoa plain! My intention was to make the recipe in one pot- sauté veggies first And then add in the quinoa and broth. However, as I poured in what I had read as “bone broth” (big bold lettering), it was clearly a creamed soup (broccoli cheddar soup made with bone broth). The dish does have a good flavor but the calorie count is outrageous! The next time I prepare this great recipe I will put on my eyeglasses!
I really like your site and have made many of your recipes over the years; thank you.
Was looking for a savory recipe for quinoa & mushrooms and came across this!! WOW – it won’t disappoint – it was amazing, fast, healthy, and a great side dish for about anything! YUM!
Just tried it and came out really nice <3
So easy, delicious. I used one medium sized saucepan firstly to cook the quinoa, when cooked, remove to a bowl. Add oil to the same saucepan and complete the recipe. I found the end result needed several grinds of pepper and salt.
So good!! I had baby portobello mushrooms and fresh thyme on hand, so used them and skipped the cheese. I added garlic, thyme and lemon zest to the quinoa while cooking also. Served with a no-recipe pan fried Halibut seasoned with S&P, garlic, thyme and lemon zest, paired with roasted broccoli and salad! Amazing and easy dinner!
Yummy and super easy to make.
Added nutritional yeast instead of parmesan and added a few chopped walnuts too. So so delicious!!
Would love to make this but have an allergy to garlic and dairy . Can I substitute shallots for the garlic? I can make a dairy free parmesan with cashews.
of course you can sub shallots you’ll just have to rename recipe to Shallot Mushroom Quinoa!
I pinned this recipe awhile back and just now made it. It was Damn Delicious, for sure! I smoked the mushrooms with apple wood chips which added another layer of flavor. I also used tri-color quinoa. This one’s a keeper as we move away from meat consumption. A very satisfying side dish!
Lovely dish….yummo, easy and everyone liked it.
Quick and easy. I made this delicious recipe for my niece who is vegan. She did not sprinkle the parmesan on top. I rinsed the quinoa first and cooked it in vegetable broth. Very tasty!!
Oh boy was this a great side dish my family loved it I’ll put this in my recipe box it’s a keeper thank you so much I’ll be looking for more of your awesome recipes
Excellent! I used red quinoa, added sautéd onions with the mushrooms and used basil instead of thyme. I think next time I’ll cutback on the garlic a little. Threw some feta in my bowl and ate with some German Cucumber salad!! It fills you up fast! Thanks for the recipe!!
This recipes was simple to follow, easy to make but the taste and flavor was absolutely fabulous. The flavor combinations were so wonderful. This is a dish I will make over and over again. I absolutely loved it!
Quick and easy…I added spinach and made it the entire meal.
Delicious & easy! I took the suggestion from another comment and sautéed in truffle oil & avocado oil! Perfect recipe for Passover!
Turned out delicious full of flavour!
I added half a red onion and
2 cloves of crushed garlic into olive oil when cooking quinoa. Also used 1 cup vegetable stock and 1 cup water. Then used 3 cloves of crushed garlic, sprinkled dried thyme leaves, salt, pepper to mushrooms while sautéing and wilted about 4oz of baby spinach in at the end.