Recipe by Jen Cardenas
"Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
1 1/2 cups
grated Parmesan cheese
This was my first recipe to try using quinoa and I really liked it (though I thought the cooked quinoa was a bit strange looking when it's cooked, I'm still trying not to look at it too much! haha...). I added some finely chopped celery and carrots, fresh spinach and mini baby vine tomatoes for colour. I didn't have any parmesan so I used a mature white cheddar and added a tiny bit of soy sauce and it was great. Thanks for the recipe!
Okay well the thing is...I love quinoa, but something just isn't quite right with this recipe. I love the flavor of the toasted quinoa, delicious, and it cuts the cooking time quite a bit. The mushrooms were too much for me and my husband and without thickening the broth it is runny - maybe cut the liquid a bit? Also the dish really just ends up tasting like whatever broth you use and mushrooms. I love the idea and will fiddle with it to see if I can find something we like.
This recipes rocks! SO GOOD! My husband hates quinoa and loved this recipe, my 4 year old had a huge second helping. The only thing I changed was smart balance instead of butter, I will be making this again!
I followed this recipe exactly except for leaving out the parmesan cheese since I planned to use this as a rice substitute to serve with portabello mushroom gravy. I figured that since gravy is fattening enough, I should try to make a more nutritious side dish than white rice! We really enjoyed this dish, but next time I will add garlic salt and onion powder for a boost in flavor since quinoa tends to be a little blah sometimes. Thanks for a great recipe, I will definitely make this again!
Delicious! I love quinoa and always lookin' for a new recipe to use this grain. I halved the recipe and totally omitted the butter and cheese for calorie reasons. I did add some dried thyme leaves to the mix and a can of drained/rinsed canelli beans for more protein and fiber. I had this with sauteed spinach and garlic, and a tossed salad. Great Dish!
The mushroom-onion combination creates a nice, saucy broth so when you add it to the quinoa that flavor gets soaked in. Then the cheese gives it a little creamy kick when you bite into it! I loved it.
Very easy! The quinoa has to be cooked for 20 min not 10; I think that was a typo. I substitute olive oil for the butter and used salted water with a bay leaf and a couple dashes on Braggs seasoning instead of chicken broth, as I didnt have any and wanted to keep in vegetarian. I added a bit of chees but it wasnt necessary. It was close to risotto, but much healthier. I will make this again. Thanks!
I made this one according to the instructions (with a slight embellishment on the cheese and added pepper to taste). I had no problem with the liquid to dry ratio nor cook time. It's an earthy tasting dish, which is great for a comfort food that is very high in protein. I only gave it three stars because it wasn't the kind of slap-you-across-the-face deliciousness that I have found in other recipes on this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa with Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 233
** Calories from Fat: 76
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A quick, simple, sensational side dish that’s out of the ordinary.
Here’s a simple veggie and quinoa side that’s perfect for the holiday season.
Mushrooms sauteed with red wine, teriyaki sauce and garlic.