Are you tired of the same old meals every night? Do you want to add some excitement and nutrition to your plate? Look no further! We’ve got 18 mouth-watering quinoa mushroom recipes that are sure to please even the pickiest eaters. From savory risottos to hearty bowls, these dishes showcase the perfect pairing of creamy quinoa with earthy mushrooms.
In this article, we’ll explore a variety of flavors and textures that will elevate your mealtime game. Whether you’re looking for a quick weeknight dinner or a special occasion centerpiece, there’s something here for everyone. So grab a fork and let’s dive into the world of quinoa mushroom goodness!
Garlic Butter Quinoa with Sautéed Mushrooms
Elevate your meal game with this simple yet flavorful recipe that combines the nutty goodness of quinoa with the earthy taste of sautéed mushrooms and a hint of garlic butter.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups water or broth.
2. In a large skillet, melt 1 tablespoon butter over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until they release their liquid and start to brown (about 5 minutes).
4. Stir in remaining 1 tablespoon butter until melted and combined with mushrooms.
5. Fluff cooked quinoa with a fork and stir in the mushroom mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Creamy Mushroom and Quinoa Risotto
This creamy risotto combines the earthy flavor of mushrooms with the nutty taste of quinoa, making it a satisfying and nutritious meal option. This recipe serves 4-6 people.
Ingredients:
– 1 cup quinoa
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in broth, 1/2 cup at a time, allowing each portion to be absorbed before adding the next. Cook for 20-25 minutes or until quinoa is cooked and creamy.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Quinoa Stuffed Portobello Mushrooms
A flavorful and nutritious vegetarian dish that combines the earthy taste of portobello mushrooms with the nutty flavor of quinoa.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1 cup cooked quinoa
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cooked quinoa, breadcrumbs, cheese, olive oil, chopped onion, and minced garlic.
3. Wipe mushroom caps clean with a paper towel and spoon the quinoa mixture evenly onto each cap.
4. Season with salt and pepper to taste.
5. Place mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Serve: Garnish with chopped parsley, if desired. Perfect as an appetizer or main course.
Lemon Herb Quinoa with Roasted Mushrooms
This recipe combines the nutty flavor of quinoa with the brightness of lemon and herbs, all while adding an earthy depth from roasted mushrooms. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 8 ounces mixed mushrooms (such as cremini, shiitake, and button), stems removed and caps sliced
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 10 minutes.
5. Stir in lemon juice, parsley, thyme, salt, and pepper.
6. Serve quinoa topped with roasted mushroom mixture.
Cooking Time: 30-40 minutes
Quinoa and Mushroom Veggie Burgers
These flavorful burgers are a perfect blend of earthy quinoa and savory mushrooms, packed with nutrients and free from meat. A great option for vegans and non-vegans alike!
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup cooked mushrooms (such as cremini or shiitake), finely chopped
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon tomato paste
– Salt and pepper to taste
– Optional: your favorite burger toppings!
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine quinoa, mushrooms, oats, breadcrumbs, olive oil, onion, garlic, and tomato paste. Mix well.
3. Using your hands or a spoon, shape the mixture into 4-6 patties, depending on desired size.
4. Place patties on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
5. Serve on a bun with your favorite toppings or enjoy as a snack!
Cooking Time: 20-25 minutes
One-Pot Quinoa Mushroom Pilaf
A hearty and flavorful quinoa dish that combines the earthy taste of mushrooms with the nutty flavor of quinoa, all in one pot!
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Add the quinoa and stir to combine with the mushroom mixture.
5. Pour in the water or broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
7. Season with thyme, salt, and pepper to taste.
Cooking Time: 25-30 minutes
Spinach and Mushroom Quinoa Bake
A hearty, vegetarian quinoa bake packed with the flavors of sautéed mushrooms and wilted spinach, perfect for a cozy dinner or brunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high. Add onion and mushrooms; cook until tender, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in spinach and thyme; cook until wilted.
6. Combine cooked quinoa with mushroom mixture and season with salt and pepper to taste.
7. Transfer mixture to a baking dish and top with grated cheddar cheese (if using).
8. Bake for 20-25 minutes, or until lightly golden brown.
Cooking Time: 35-40 minutes
Quinoa Mushroom Soup with Thyme
Warm up with this comforting Quinoa Mushroom Soup with Thyme recipe, perfect for a chilly day.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and cook until they release their liquid and start browning, about 5-6 minutes.
3. Add quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until quinoa is tender.
4. Stir in thyme and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme leaves.
Cooking Time: 30-35 minutes
Balsamic Glazed Mushroom Quinoa Salad
This savory quinoa salad combines the earthy flavor of mushrooms with the tanginess of balsamic glaze, all wrapped up in a nutritious and easy-to-make package.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic glaze
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss mushrooms with olive oil, garlic, salt, and pepper.
3. Spread mushrooms on a baking sheet and roast for 15-20 minutes, or until tender and lightly caramelized.
4. In a small saucepan, combine balsamic glaze and honey. Bring to a simmer over medium heat and cook for 2-3 minutes, or until thickened slightly.
5. Fluff cooked quinoa with a fork. Add roasted mushrooms and toss to combine.
6. Drizzle balsamic glaze mixture over quinoa and mushrooms. Toss to coat.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Quinoa and Mushroom Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines quinoa, mushrooms, and cheese for a satisfying meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
4. Add mushrooms; cook until they release their moisture and start to brown (5-6 minutes). Season with paprika, salt, and pepper.
5. Stuff each pepper with quinoa mixture, followed by mushroom mixture, and top with cheese.
6. Place peppers in a baking dish and bake for 25-30 minutes or until the filling is heated through and the peppers are tender.
Cooking Time: 30-40 minutes
Cheesy Mushroom Quinoa Casserole
A hearty and comforting casserole perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions using water or broth. Set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent. Add mushrooms and cook until tender. Season with thyme, salt, and pepper.
4. In a large mixing bowl, combine cooked quinoa, mushroom mixture, cheddar cheese, and Parmesan cheese. Mix well to combine.
5. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until hot and bubbly. Remove foil and continue baking for an additional 5-7 minutes or until top is golden brown.
Cooking Time: 35-40 minutes
Quinoa Mushroom Stir-Fry with Soy Sauce
This simple yet flavorful stir-fry combines the nutty goodness of quinoa with the earthy taste of mushrooms, all tied together with a savory soy sauce. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in soy sauce; season with salt and pepper to taste.
5. Combine cooked quinoa with mushroom mixture and stir-fry for an additional minute.
6. Serve hot, garnished with green onions if desired.
Cooking Time: Approximately 20-25 minutes
Mediterranean Quinoa with Mushrooms and Feta
This hearty quinoa dish is infused with the flavors of the Mediterranean, featuring sautéed mushrooms, crumbled feta cheese, and a hint of lemon zest.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Cook quinoa according to package instructions using water or broth. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in lemon juice and cooked quinoa. Season with salt and pepper to taste.
5. Top with crumbled feta cheese and garnish with fresh herbs.
Cooking Time: Approximately 25-30 minutes.
Quinoa Mushroom Tacos with Avocado Crema
Savor the flavors of this hearty and healthy vegan dish, packed with nutritious quinoa, savory mushrooms, and creamy avocado.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional: chopped cilantro, lime wedges, diced tomatoes
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
4. Stir in cumin and smoked paprika; season with salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning quinoa-mushroom mixture onto tortillas, followed by Avocado Crema.
Avocado Crema:
– 2 ripe avocados, diced
– 1 tablespoon lime juice
– Salt to taste
Mash avocado with a fork until mostly smooth; stir in lime juice and salt. Serve on top of tacos.
Wild Mushroom and Quinoa Bowl with Tahini Dressing
This hearty bowl combines the earthy flavors of wild mushrooms, nutty quinoa, and creamy tahini dressing for a satisfying meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 8 oz mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Tahini dressing (see below)
Tahini Dressing:
– 1/2 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 minced clove garlic
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook until tender, about 5 minutes.
3. Stir in garlic, thyme, salt, and pepper.
4. To assemble the bowls, divide cooked quinoa among four bowls. Top with mushroom mixture and drizzle with tahini dressing.
Cooking Time: 20-25 minutes
Quinoa Mushroom Curry with Coconut Milk
This recipe combines the nutty flavor of quinoa with the earthy taste of mushrooms, all wrapped up in a creamy coconut milk-based curry. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cups mixed mushrooms (such as button, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion, mushrooms, and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Add coconut milk and stir to combine. Bring to a simmer.
5. Serve quinoa topped with the curry mixture.
Cooking Time: 20-25 minutes
Quinoa and Mushroom Breakfast Scramble
Start your day with a nutritious and flavorful breakfast scramble packed with protein-rich quinoa, earthy mushrooms, and creamy eggs.
Ingredients:
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 large eggs
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or chives) for garnish
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
5. Pour the egg mixture over the mushroom mixture and cook until the eggs are almost set, stirring occasionally.
6. Fluff in the cooked quinoa and stir gently to combine.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Rosemary Roasted Mushrooms with Quinoa
Elevate your mealtime with this flavorful and nutritious recipe that combines the earthy taste of roasted mushrooms with the nutty goodness of quinoa. This dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup cooked quinoa
– Optional: lemon wedges and grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss mushrooms with olive oil, rosemary, garlic powder, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until mushrooms are tender and golden brown.
4. Cook quinoa according to package instructions.
5. Serve roasted mushrooms over cooked quinoa. Add lemon wedges and Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Summary
Discover the ultimate guide to quinoa and mushroom recipes! This collection of 18 flavorful dishes offers a healthy and delicious way to combine two nutritious ingredients. From savory risottos and stuffed mushrooms to hearty soups and colorful salads, there’s something for everyone. Try garlic butter quinoa with sautéed mushrooms, creamy risotto, or quinoa-stuffed portobello mushrooms. Each recipe is carefully crafted to showcase the best of both worlds, providing a perfect blend of protein, fiber, and flavor.
