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.
Ingredients
- 200 grams quinoa, 1 cup
- 1 yellow onion, medium-large size
- 4-5 garlic cloves
- 225 grams white button mushrooms, 8 oz
- 56 grams butter, divided, 4 tablespoons, ¼ cup
- 1 teaspoon dry thyme, or 1 tablespoon fresh
- ¼ cup chopped parsley, optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 480 ml chicken stock, 2 cups
Instructions
- Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- Rinse the quinoa. Set aside for now.200 grams quinoa
- Chop the onion and the garlic. Slice the mushrooms if they are not pre-cut already.1 yellow onion, medium-large size, 4-5 garlic cloves, 225 grams white button mushrooms
- In a deep skillet, add half the butter and let it melt over medium to high heat.56 grams butter, divided
- Add the chopped onion and cook until it starts to brown, about 5-7 minutes.
- Stir in the garlic and cook for 1-2 more minutes.
- Add the mushrooms and cook until they soften, about 5 minutes.
- Next, add the rest of the butter (28 grams, 2 tablespoons) and cook 3-5 more minutes, until the mushrooms start to brown a bit.
- Add the quinoa, dry thyme, chopped parsley, salt, and black pepper.1 teaspoon dry thyme, ¼ cup chopped parsley, 1 teaspoon salt, ½ teaspoon black pepper
- Pour in the chicken stock. Mix everything, turn the heat to medium-low, cover with a lid, and let it cook for about 20 minutes or until the quinoa is cooked.480 ml chicken stock
- Turn off the heat and let it sit uncovered for another 10 minutes. Serve and enjoy!
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.