Mushroom Quinoa is cooked with fresh thyme and butter, making it rich and earthy. This dish uses cooked quinoa and fresh mushrooms to create a vegetarian dish that can be used as a side or a main meal!
Quinoa has definitely risen in popularity over the last decade and for good reason! When cooked, it has a light and fluffy texture that soaks up any flavor well including herbs and mushrooms.
Mushrooms are also packed with flavor. They add a delicious depth of umami richness to this dish.
For this recipe, you’ll use already cooked quinoa which will save you time and is a great way to use up any leftovers that you may have. The cooked quinoa gets added to a flavorful mix of mushrooms, broth, herbs, and butter to soak up all the flavor and make a delicious meal!
Ingredients You’ll Need
- Unsalted Butter – Used to saute the mushrooms and give them a rich buttery flavor.
- Cremini & Baby White Mushrooms – These two mushrooms give the dish its classic earthy flavor and umami taste.
- Vegetable Broth – Infuses the mushrooms with even more vegetable flavor and nutrients. Chicken broth may be used in place of vegetable broth.
- Fresh Thyme – Adds a bright citrus herb flavor to the dish that pairs well with the meaty flavor of mushrooms.
- Salt & Pepper – Enhances all of the flavors in the dish by bringing them into balance.
- Cooked Quinoa – This grain is versatile soaks up any flavor you add to it.
How To Make Mushroom Quinoa
- Braise the mushrooms: Add the butter to a large skillet along with the broth and mushrooms over medium heat. Bring the mixture to a simmer while stirring and cook for 10 minutes or until the mushrooms begin to soften and reduce.
- Infuse the thyme: Pour out all of the broth from the mushroom mixture except for 2-3 tablespoons. Then, add the thyme, salt, and pepper and continue to cook until it becomes fragrant. This should take about 2 minutes.
- Add the quinoa: To the mushroom mixture, add COOKED quinoa and stir until combined. Cook for another 4-5 minutes to absorb the flavors.
- Garnish and serve: Ladle into serving dishes or bowls and top with fresh thyme.
- You can use any variety of mushroom in this recipe, just make sure they are sliced into similar sized pieces so they cook evenly.
- When adding the cooked quinoa, make sure it’s cold and not already warmed. The steam will heat it up and infuse the flavor into the grain.
- The mushroom quinoa can be eaten hot right away or at room temperature as leftovers.
- If you want to give the mushroom quinoa a little more bold flavor, try adding some white wine or balsamic vinegar.
- Instead of thyme, try using rosemary, sage, or parsley, or a mix of fresh herbs.
- You can use a blend of cooked quinoa including white, red, and black for a more colorful mushroom quinoa.
- Add freshly minced garlic to the mushroom mixture for an added zing.
- If you are not vegetarian, try adding cooked chicken or shrimp to the mushroom quinoa for a more protein-packed meal.
- Add additional cooked vegetables such as broccoli, carrots, or bell peppers to the mushroom quinoa for a more filling dish.
Storing and Freezing
Storing: To store leftovers, make sure the quinoa is cooled completely before transferring to an airtight container where it will stay fresh for four to five days. Reheat in a microwave or on the stovetop.
Freezing: To freeze, place the quinoa mushroom mixture into a freezer-safe container and store for up to two months. When ready to eat, thaw overnight in the fridge and reheat.
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- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms cleaned and sliced
- 16 ounces baby white mushrooms cleaned and sliced
- ¼ cup chicken broth may substitute with vegetable broth
- 1 teaspoon thyme fresh, finely minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups quinoa cooked
- Heat the butter in a large skillet over medium heat then add the mushrooms and chicken broth.2 tablespoons unsalted butter16 ounces cremini mushrooms16 ounces baby white mushrooms¼ cup chicken broth
- Allow the ingredients to simmer for about 10 minutes or until the mushrooms start to reduce significantly. Stir occasionally to ensure the mushrooms cook evenly.
- Pour out all the broth except 2-3 tablespoons then add the thyme, salt and pepper. Cook until the thyme becomes fragrant, about 2 minutes.1 teaspoon thyme½ teaspoon salt½ teaspoon ground black pepper
- Stir in the quinoa and let it cook for 4-5 more minutes.3 cups quinoa
- Serve hot with fresh thyme sprigs for garnish if desired. See post for storage options.