Mushroom and Garlic Quinoa
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 Tablespoons olive oil
  • 10 ounces white (button) mushrooms, finely diced (*see note)
  • 10 ounces cremini (baby bella) mushrooms, finely diced (*see note)
  • 2-3 portobello mushroom caps, finely diced (*see note)
  • 1-2 garlic cloves, finely minced (or 1 teaspoon garlic powder)
  • 1½ - 2 teaspoons kosher salt
  • 1 cup raw quinoa
  • 2½ cups water (plus more, as needed)
  • ¼ teaspoon ground black pepper
  • ½ cup (loosely packed) fresh parsley, chopped (use frozen or dried if you don't have)
  1. Heat oil in a medium pot over medium heat.
  2. Add mushrooms and garlic and cook, stirring occasionally, for about 15-20 minutes, until mushrooms are soft and fragrant.
  3. Add remaining ingredients, and bring the mixture to a boil.
  4. Reduce the flame, cover and simmer for about 15-20 minutes, until the liquid is absorbed and quinoa is tender. If the liquid gets absorbed but the quinoa isn't soft enough yet, add a bit more and cook until tender.
  5. Serve hot.
Plan Ahead:
  1. Make this up to a few days ahead and reheat this dish on the stove for a couple of minutes to rewarm. Additionally, this is great served cold. Toss with some cubed grilled chicken for a lunch on the go!
Recipe by Overtime Cook at