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Mushroom Quinoa

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!

Mushroom quinoa on a spoon.

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.
Ingredients needed for mushroom quinoa.

How To Make Mushroom Quinoa

  1. 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.
  2. 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.
  3. Add the quinoa: To the mushroom mixture, add COOKED quinoa and stir until combined. Cook for another 4-5 minutes to absorb the flavors.
  4. Garnish and serve: Ladle into serving dishes or bowls and top with fresh thyme.
Collage showing how to make mushroom quinoa.

Recipe Tips

  1. You can use any variety of mushroom in this recipe, just make sure they are sliced into similar sized pieces so they cook evenly.
  2. 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.
  3. The mushroom quinoa can be eaten hot right away or at room temperature as leftovers.

Variations

  • 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.
Close up view of a pot of quinoa mixed with mushrooms.

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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Close up view of a spoon in a bowl of mushroom quinoa.

Mushroom Quinoa

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 407kcal

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Ingredients

  • 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

Instructions

  • Heat the butter in a large skillet over medium heat then add the mushrooms and chicken broth. 
    2 tablespoons unsalted butter
    16 ounces cremini mushrooms
    16 ounces baby white mushrooms
    ¼ 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 thyme
    ½ teaspoon salt
    ½ 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.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of mushroom quinoa. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1cup | Calories: 407kcal | Carbohydrates: 62g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 2560mg | Potassium: 1094mg | Fiber: 7g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 5mg
Recipe Rating