Mushroom quinoa: perfect every time!

This quick and easy mushroom quinoa recipe is full of flavor and cooked to perfection. Say goodbye to mushy, sticky quinoa—using the right technique, you’ll get perfectly fluffy results every time.

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Why you’ll love this recipe

If you are looking for a delicious and nutritious meal that is easy to make and is filling without making you feel heavy and stuffed, you will love this recipe. Perfectly cooked mushrooms caramelized with onion and garlic, then mixed with the quinoa and, for extra flavor and richness, cooked in chicken stock.

The key to perfectly cooked quinoa is to avoid overcooking it. I see many recipes where the quinoa is cooked separately and then cooked again with other ingredients, which means you are cooking it twice and ending up with mushy, sticky, unpleasant-to-eat quinoa.

In this recipe we cook everything together for the best flavor and texture. It’s important to cook each ingredient correctly before adding the next.

This mushroom quinoa can be enjoyed by itself or as a side dish to any meat, such as pan-seared chicken fillets, or over a salad.

Ingredients notes

Mushrooms. I use white button mushrooms, as they are most common and easy to find. You can use any other mushrooms you like.

Chicken stock. It adds lots of flavor. For a vegetarian or vegan option, use vegetable stock or water.

How to make mushroom quinoa

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Wash the quinoa and set it aside. Chop the onion and garlic.

Step 2: Chop the mushrooms and parsley.

Step 3: In a skillet, melt half the butter, then add the onion. Cook until it starts to brown, then add the garlic and cook for 1-2 more minutes.

Step 4: Add the sliced mushrooms and cook until they soften, then add the rest of the butter and cook a few more minutes until they start to caramelize.

Step 5: Mix in the quinoa, thyme, black pepper, and salt. Add the chicken stock.

Step 6: Cover the skillet with a lid and let it cook until the quinoa is ready.

Step 7: Gently fluff the quinoa with a fork and serve. Enjoy!

Additions and substitutions

You can add some greens, like spinach or kale, right before adding the quinoa. For a cheesy flavor, you can shave some Parmesan cheese on top right before serving. Use any type of mushrooms or a mix of different varieties.

If you’d like, you can substitute the chicken stock with vegetable stock or water. Use any quinoa you have or prefer: white, red, or black. Red and black quinoa are a bit nuttier and chewier compared to white quinoa.

Storage and reheating

Store the mushroom quinoa in an airtight container in the fridge for up to 4 days. You can freeze it, well sealed, for up to a month. To reheat it from the fridge, place it in a skillet over medium heat and cook, stirring often, until warm. You can add a splash of stock or just water to add some moisture to it if it feels too dry.

To reheat it from the freezer, let it thaw in the fridge overnight, or leave it at room temperature until defrosted. Then follow the same steps for reheating as noted above. You can also use the microwave if that’s your preference.

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