Mushroom and Garlic Quinoa is an easy side dish that will make you love eating healthy!
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Let’s talk about New Year’s resolutions for a minute. There’s an old joke that you wish someone “may your troubles last only as long as your new year’s resolutions.”
So if you’re finished with eating healthy, and you’re looking for some really decadent recipes…well, I totally get you. Dieting. Is. Hard. (You can browse through the archives for some not-so-healthy recipes, I won’t judge.)
But for those of you who’re looking to eat healthy, and are always looking for fast and easy recipes that are both delicious and healthy, I’m here to tell you that you’re not chasing a unicorn at all. Easy, healthy and delicious dishes are a specialty of mine (I even rounded a bunch of them up here for you), and today, I’m back with a new one.
This is an old favorite of mine, but I’ve always done it with rice. Brown rice, but still. Carbs. I reinvented this as a quinoa dish, which by most accounts is healthier than rice. The good news? It’s still really delicious. The better news? Quinoa cooks super quickly. The best news? Your whole family will love this Mushroom and Garlic Quinoa!
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- 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)
- Heat oil in a medium pot over medium heat.
- Add mushrooms and garlic and cook, stirring occasionally, for about 15-20 minutes, until mushrooms are soft and fragrant.
- Add remaining ingredients, and bring the mixture to a boil.
- 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.
- Serve hot.
- 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!
Note about the mushrooms:
I like to use the three different types of mushrooms because they each add their own unique flavor. However, you can use a mix of whatever you have on hand. Obviously, a little more or a little less is totally fine!
Tools Needed for This Recipe:
If you liked this Mushroom and Garlic Quinoa, you’ll also love:
Quinoa and Spinach Stuffed Portobello Mushrooms
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Thanks folks for stopping by and taking the time to read! Enjoy this recipe and come back soon for more! – Miriam P.S. If you win the powerball, I hope you’ll remember me! 😛
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I made this recipe on Friday it was delicious everyone loved it!!
Debby Mash says
Do you rinse the quinoa before you cook?
Only if your quinoa doesn’t say pre-rinsed.
How. Much dried parsley should I use?