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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I put everything in one pot, used two cups chicken broth instead of water, way more garlic, 1/4 cup or more of parmesan cheese, and a 1/4 cup of dry red wine. DELICIOUSIOUSO!!
This dish was fantastic. My husband said he felt this should be served at a five star restaurant. I used a mixture of crimini, oyster and shiitake mushrooms sauted in 3/4 TBS of garlic infused olive oil and 1/4 TBS black truffle oil. Also, used tri colored quinoa and cooked in a homemade chicken broth. Amazing dish. Thank you.
Easy, yummy healthy, very nice
Great dish, I added chopped Mediterranean style black olives on my second time, and they added a nice kick.
Wow that was amazing!!! I had my food processor out for another recipe so I threw the mushrooms in there so I could disguise them from my kids who think they look gross. Everyone loved it and my 5 year old asked for seconds! The only other thing I did differently was cook the mushrooms in about a 1/2 stick of butter as I knew the kids would prefer that flavor.
Easy to cook and delicious!
This was sooo good! We love mushrooms and find them very versatile but I think I had never combined them with quinoa before. For my husband this was a hit and he is not very fond of quinoa! I love that it was super easy to make because that is my kind of recipe for everyday lunch/dinner. Will keep this in rotation for sure!
I love this recipe! I just increased the garlic & added red pepper to taste. Thanks!
Made this last night and it was delicious. Simple to make and great leftovers to take for lunch.
Thanks!
How many calories per serving does this have?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I saved this recipe months ago and finally made it today. I was a little worried because the mushrooms I had were not very fresh and I wanted to use them up but it turned out pretty good. Makes me wonder how great this dish would be with fresh ones. I had never had quinoa before either and was pleasantly surprised. Thanks for a keeper.
how much is one serving?
About 1 cup.
I tried this recipe today. Sooooooo delicious and easy to make! I can see this becoming a go-to recipe many days to come! Thanks!
That’s awesome!
What’s the calorie intake on this dish with all ingredients?
Julia, nutritional information is actually provided only for select and new recipes at this time. However, if you would like to make changes to a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
This was the most delicious quinoa recipe I have tried so far! It’s my new favorite!
I’m NOT a cook. Never tried cooking quinoa – your mushroom recipe was my first attempt and it’s freakin’ awesome and EASY. I can do this! Just finished devouring a bowl. Going for seconds and looking up other of your foolproof recipes.
Thx
Please do and tell us how it goes! We love to hear it. So happy you enjoyed this one so much!
This was my first time making quinoa! I cooked my quinoa in chicken broth instead of water and added some sauteed onions with my mushrooms. Delicious!
I made this but added sautéed onion.
OMG…I just harvested about 5 lbs of Fawn Mushrooms during an impromptu trip through the woods to get Christmas greenery. YES. In December.
My local mushroom expert was able to confirm that they are not only edible, they also freeze really well. Can’t wait to throw em in this recipe!
This dish is absolutely amazing as a side dish, but I would use this as a main course on those meatless days! Well done