“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.” - by Jen Cardenas
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 233 cal
- 12%
- Fat
- 8.5 g
- 13%
- Carbs
- 30.6 g
- 10%
Based on a 2,000 calorie diet
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Reviews (72)
Rate This 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 mushr..." See moreooms 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. "
Koko
"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...)..." See more. 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! "
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