"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." — Jen Cardenas
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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
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