This healthy garlic and herb Mushroom Quinoa takes less than 10 minutes and uses seven ingredients. A quick and easy vegan side dish for any entree.
I absolutely love mushrooms, but sometimes can't figure out how to cook with them. They have a uniquely meaty flavor that's great for vegan and vegetarian cooking.
Since I hate having half-empty boxes of mushrooms in my fridge, decided to make this mushroom herb quinoa to create a simple go-to recipe that I can use on repeat.
The result is a super easy and quick way to use mushrooms in a nutritious and delicious meal. I give you: my 10-minute garlic + herb mushroom quinoa!
How to Make Garlic Mushroom Quinoa
You'll need one skillet, seven ingredients and 10 minutes to put this dish together. Note that this quinoa recipe starts with already cooked grains. I always have some quinoa in the fridge, but if you need to whip some up, add about 15 minutes to the cooking time. Here are my tips for making perfect quinoa on the stove.
Once your quinoa is ready, here's what else you need to make this herby quinoa pilaf:
- Olive oil. You can also use butter or coconut oil if you prefer to saute the aromatics and mushrooms.
- Mushrooms. You can use any kind you like. I like baby bella, shiitake or cremini mushrooms for this recipe.
- Shallot. You could also use a white or red onion if you prefer.
- Garlic. I like to load up on flavor in this grain side dish by adding four cloves garlic to the pot.
- Parsley. You could also use another herb like tarragon, rosemary or basil if you prefer.
As-is, the quinoa dish makes a fantastic side dish. You can also bulk it up in a stand-alone meal with some simple protein toppers like:
- Crispy chickpeas or other beans
- Roasted chicken
- Grilled Shrimp
This dish has a subtle flavor, so you're welcome to add extra veggies or other ingredients to mix things up. Here are some healthy and simple ways to punch of the flavor and nutrition in this dish:
- Use vegetable broth or chicken broth instead of water to flavor your grains
- Add fresh spinach or chopped kale to the quinoa just before it's done cooking
- Stir in lemon juice or vinegar to add a touch of acid at the end of the cooking process.
- Add red or yellow bell peppers to the mushrooms when you saute for extra color
If you have leftover quinoa, pack it into an airtight container. Leftovers will keep for three to four days in the refrigerator. You can reheat them in the microwave or on the stove. If necessary, add a splash of water or broth/stock if things look dry when you're reheating.
More Delicious 10 Minute Side Dish Recipes:
- 5-Ingredient Ginger Miso Quinoa
- Vegetable Quinoa “Fried Rice”
- Vegan Ginger Quinoa Bowl
- Quinoa Pesto Zucchini Noodles
- Spicy Moroccan Quinoa Salad
If you make this herby Mushroom Quinoa Pilaf, snap a pic and share it on Instagram using #simplyquinoa – I absolutely adore seeing all your creations. I'd love for you to also follow me if you haven't already!
10-Minute Garlic + Herb Mushroom Quinoa
- 1 tablespoon olive oil
- 3 cups mushrooms sliced thin (any variety)
- 1 small shallot diced
- 4 cloves of garlic minced
- 2 cups cooked quinoa
- Salt + pepper to taste
- 1/2 cup chopped parsley
- Heat oil in a skillet over medium heat. Add mushrooms, shallot and garlic and sauté until mushrooms have softened and are starting to brown, about 3 - 5 minutes.
- Add quinoa and cook until heated through, another 1 - 2 minutes. Season with salt and pepper and remove from heat. Stir in parsley and serve immediately.