Dinner tonight is going to be super quick because I spent an hour making Chicken with Forty Cloves of Garlic yesterday. The goal was to scare the vampires away on Halloween night. Thankfully… it worked. :). This Mushroom Quinoa is one of the most healthy, quick and flavorful. I used baby portobello (cremini) mushrooms which are beefy and good substitution for beef. If you can’t find them, white button mushrooms will do just fine.
The other main ingredient is cooked quinoa
Let’s cook some food!
Cook quinoa first. Then, in a large pan, heat olive oil over medium heat. Add chopped onion, cook until translucent.
Add minced garlic, stir for about 30 seconds.
Add mushrooms and thyme.
Stir occasionally, until mushrooms are tender, about 3-4 minutes. Season with salt and pepper to taste.
Stir in cooked quinoa until well combined.
Taste again to see if it needs more salt and pepper.
Sprinkle some Parmesan cheese and garnish with some chopped parsley (optional) and serve immediately.
Hope you give this Mushroom Quinoa a try. The recipe card is below. 🙂
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 16 oz. baby portobello (cremini) mushrooms, thinly sliced
- 5 cloves of garlic, minced
- ¼ large yellow onion, chopped
- 1 teaspoon fresh thyme leaves
- salt and pepper to taste
- ¼ cup fresh grated Parmesan cheese
- parsley (optional)
- Rinse quinoa in a strainer under running water for 1-2 minutes. Add quinoa and water into a small pot, use medium heat. Cover with the pot with a lid.
- Once the water comes to a boil, lower the heat to lowest setting. Cook for 15 minutes.
- Remove the pot from heat and let it stand for 5 more minutes, covered. Fluff gently with a folk. You will know that it is done when you see a tiny spirals separating and curling around the seeds. If any liquid remains in the bottom, return to low heat and cook, covered for another 5 minutes until all water has been absorbed.
- In a large pan, heat olive oil over medium heat. Add chopped onion, cook until translucent.
- Add minced garlic, stir for about 30 seconds.
- Add mushrooms and thyme. Stir occasionally, until mushrooms are tender, about 3-4 minutes. Season with salt and pepper to taste.
- Stir in cooked quinoa until well combined. Taste again to see if it needs more salt and pepper. Sprinkle some Parmesan cheese and garnish with some chopped parsley (optional) and serve immediately.
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